Macaroni and Cheese - Diner Style
- 1 pk Elbow Macaroni (8 oz)
- 2 tb Butter Or Regular Margarine
- 3/4 c Chopped Onion
- 1/2 c Chopped Green Bell Pepper
- 12 oz Cheddar Cheese Spread
- 1 c Shredded Cheddar Cheese
- 1/4 ts 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 2 1/2-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
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 2 1/2-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
