Yield: 6 Servings
|8 ounces||Elbow macaroni; uncooked *|
|2 mediums||Carrots; peeled & sliced thin|
|1 small||Green bell peppers; cut in thin strips|
|½ cup||Chopped onions|
|1 small||Red bell pepper, chopped|
|1 cup||1% low-fat milk|
|8 ounces||Light Velveeta; cubed|
|1 cup||Shredded sharp cheddar cheese; divided|
Begin cooking macaroni on the conventional stove as directed on package.
Place carrots, green bell pepper and onion in a 4-cup glass measuring cup.
Cover with vented plastic wrap and microwave on high for 3 minutes. Stir in red bell pepper. Cover and microwave on high 8 minutes longer, or until carrots are tender. When macaroni tests done, drain and place in a 2-Quart casserole. Stir cooked vegetables into macaroni. In same 4-cup measuring cup, place milk and Velveeta. Microwave on high for 2-3 minutes Stir until cheese melts. Stir ¾ cup of sharp cheddar into milk mixture, then stir cheese mixture into macaroni mixture. Sprinkle remaining ¼ cup of sharp cheddar on top. (At this point, the macaroni and cheese can be refrigerated or frozen for future use). To serve immediately, microwave on high for 4-5 minutes, or until bubbly hot.
Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 12:45:13 -0500 From: kathi Sandler <kas@...> NOTES : 4½ C. cooked pasta