Thick And Rich Macaroni And Cheese
|Elbow macaroni||12 Ounce|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Green pepper||1 Large|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Canned evaporated milk||13 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||16 Ounce, divided|
|Processed cheese||8 Ounce|
|Chopped pimiento||2 Tablespoon|
Cook macaroni according to package directions; drain.
Rinse with warm water, and drain again; set aside.
Saute" onion and green pepper in butter in a large saucepan until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Add 3 cups Cheddar cheese, process cheese, and pepper; stir until smooth.
Stir in macaroni.
Pour mixture into a lightly greased 3-quart casserole.
Bake, uncovered, at 350Â° for 20 minutes.
Sprinkle with remaining 1 cup Cheddar cheese, pimiento, and paprika; bake 5 minutes.