Yield: 6 servings
|1 pack||Elbow Macaroni (8 oz)|
|2 tablespoons||Butter Or Regular Margarine|
|¾ cup||Chopped Onion|
|½ cup||Chopped Green Bell Pepper|
|12 ounces||Cheddar Cheese Spread|
|1 cup||Shredded Cheddar Cheese|
|¼ teaspoon||Hot Red Pepper Sauce, (opt)|
|Green Pepper Rings, (opt)|
|Parsley Sprigs, (opt)|
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 degrees F. 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.
From The Redbook Magazine January 1986