Confetti mac 'n cheese

Yield: 6 Servings

Measure Ingredient
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

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