MACARONI & CHEESE - MOM'S
Make your kids squeal in satisfaction with this scrumptious dish that will even have you licking your lips!
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pk |
pasta, elbow macaroni
(8 oz) |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| ¾ | cups |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 12 | ounces |
sharp cheddar cheese spread
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| 4 | teaspoons |
red hot pepper sauce
(opt) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pk |
pasta, elbow macaroni
(8 oz) |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 177 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 346.8 | ml/g |
sharp cheddar cheese spread
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 2E+1 | ml |
red hot pepper sauce
(opt) |
|
Directions
Prepare the macaroni in a large saucepan according to the directions on the package. Drain and return to the saucepan to keep warm.
Heat the oven to 350℉ (180℃).
In a small saucepan over medium heat, melt the butter add the onion and chopped green bell pepper and cook for 5 minutes, stirring occasionally, until crisp tender. Remove from the heat; add vegetables to the macaroni in the saucepan along with the cheese spread, shredded cheese and hot red pepper sauce, if desired. Toss until well mixed.
Spoon the mixture into a 2½-quart casserole and bake 30 minutes or until hot and bubbly. Garnish with pepper rings and parsley sprigs if desired.
