Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Elbow macaroni, uncooked |
| 1 pounds | Ground beef |
| 2 tablespoons | Melted butter or margarine |
| 1 cup | Sliced mushrooms |
| 1 medium | Onion, chopped |
| ½ cup | Chopped sweet red pepper |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | (16 ounce) diced tomatoes |
| ¼ cup | Butter or margarine |
| ¼ cup | Flour |
| 2½ cup | Milk |
| 2 cups | Jarlsberg cheese, shredded and divided |
| 1 can | (8 ounce) tomato sauce |
Cook pasta according to package directions; drain and set aside. Brown meat in 2 tbs butter in skillet over medium heat, stirring to crumble. Add mushrooms and next 4 ingredients; cook until vegetables are tender, stirring often. Stir in tomatoes. Melt ¼ cup butter in saucepan over low heat; add flour, stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stir until thickened and bubbly.
Stir in pasta and 1 cup cheese. Place half of pasta mixture in a greased 2½ quart baking dish. Top with half of meat mixture and repeat layers. Top with tomato sauce. Bake, uncovered, at 350 degrees for 25 minutes. Top with remaining 1 cup of cheese; bake additional 5 minutes. Let stand at least 5 minutes before serving.
Posted to Recipe Archive - 29 Sep 96 submitted by: sgjg6566@...
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)