Mom's macaroni and cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| There was nothing more comforting that a smooth macaroni and cheese | ||
| Dish as you traveled down | ||
| 8 | eaches | Ozs Elbow Macaroni (1 Pkg) |
| 2 | tablespoons | Butter Or Regular Margarine |
| ¾ | cup | Chopped Onion |
| ½ | cup | Chopped Green Bell Pepper |
| 12 | ounces | Cheddar Cheese Spread (Used only because of its |
| Smoother melting the road. It has been a standard for all | ||
| Roadside diners from the teens. qualities), 1 Jar | ||
| 1 | cup | Shredded Cheddar Cheese |
| ¼ | teaspoon | Hot Red Pepper Sauce, Optional |
| Green Bell Pepper Rings, Optional | ||
| Parsley Sprigs, Optional | ||
Directions
YIELD: 6 SERVINGS
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