Macaroni bake

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)

Similar recipes