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Categories:
elbow macaroni onion green pepper butter flour milk milk Cheddar cheese Velveeta cheese pepper paprika
Viewed: 37 - Published at: 7 years agoIngredients
- 1 (16 ounce) package elbow macaroni
- 2/3 cup onion, finely chopped
- 1 large green pepper, finely chopped (optional)
- 1/2 cup butter
- 2 tablespoons flour
- 1 (13 ounce) can evaporated milk
- 1/4 cup milk
- 4 cups sharp cheddar cheese, shredded and divided
- 1 (8 ounce) Velveeta cheese, cubed
- 1/8 teaspoon pepper
- paprika
Method
- 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, Velveeta, 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, and paprika; bake 5 minutes.
