Double Cheese Bake
|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Elbow macaroni||2 Cup (32 tbs), uncooked|
|Onion||3⁄4 Cup (12 tbs), chopped|
|Green pepper||3⁄4 Cup (12 tbs), chopped|
|Milk||2 Cup (32 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Tomato||1 Large, diced|
|Black pepper||1⁄4 Teaspoon|
|Chili with meat and beans||4 Cup (64 tbs), if desired (or 2 cans)|
Boil water in a heavy 4 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Butter a 12 inch quiche pan or a 9 inch square baking dish.
Melt butter in a small skillet.
Saute' onion and green pepper in butter until onion is golden.
In a large bowl, beat eggs until mixed well but not frothy.
Stir in milk, Cheddar cheese, Swiss cheese, tomato, 2 teaspoons salt, pepper and sauteed onion mixture.
Add cooked macaroni.
Spoon into prepared pan.
Place pan in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 1 hour.
Heat chili in a medium saucepan.
Spoon hot chili onto each portion of Double Cheese Bake as it is served.
Makes 6 to 8 servings.