Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Green Pepper; Chopped |
¼ cup | Butter Or Regular Margarine |
¼ cup | Unbleached Flour |
1 teaspoon | Salt |
1 dash | Cayenne Pepper |
2 cups | Milk |
2 cups | Cheddar; Sharp, Shredded |
2 cups | Elbow Macaroni; Cook & Drain |
1 cup | Ham; Cubed |
6 eaches | Tomato Slices |
Saute the green pepper in the butter, then blend in the flour and seasonings. Gradually add the milk and cook, stirring constantly, until thickened. Add 1½ cups of the Cheddar Cheese and stir until melted. Add the macaroni and ham, blending well, and pour into a 1 ½-quart casserole. Top with the remaining Cheddar Cheese and continue to bake until it melts.