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Thick And Rich Macaroni And Cheese

chef.jackson's picture
  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
  Pepper 1⁄4 Teaspoon
  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 350° for 20 minutes.
Sprinkle with remaining 1 cup Cheddar cheese, pimiento, and paprika; bake 5 minutes.

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