Macaroni bake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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)