Confetti Macaroni And Cheese
|Elbow macaroni||6 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Carrots||2 Medium, chopped|
|Celery stalks||1 , chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Cream-style cottage cheese||1 1⁄2 Cup (24 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Cook macaroni according to package directions; drain and set aside.
In wok melt butter or margarine over medium-high heat.
Add carrots and celery; stir-fry 5 to 7 minutes or till tender.
Stir in flour, salt, pepper, and dillweed.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute longer.
Stir in cooked macaroni, cottage cheese, and peas.
Cook and stir till heated through.
Top with cheddar cheese.