Ingredients Jump to Instructions ↓

  1. 1 pk Elbow Macaroni (8 oz) 2 tb Butter Or Regular Margarine 3/4 c Chopped Onion 1/2 c Chopped Green Bell Pepper 12 oz Cheddar Cheese Spread 1 c Shredded Cheddar Cheese 1/4 ts Hot Red Pepper Sauce, (opt) Green Pepper Rings, (opt) Parsley Sprigs, (opt)

Instructions Jump to Ingredients ↑

  1. Prepare the macaroni in a large saucepan according to the directions on the package. Drain and return to the saucepan to keep warm. Heat the oven to 350 degrees F. In a small saucepan over medium heat, melt the butter add the onion and chopped green bell pepper and cook for 5 minutes, stirring occasionally, until crisp tender. Remove from the heat; add vegetables to the macaroni in the saucepan along with the cheese spread, shredded cheese and hot red pepper sauce, if desired. Toss until well mixed. Spoon the mixture into a 2 1/2-quart casserole and bake 30 minutes or until hot and bubbly. Garnish with pepper rings and parsley sprigs if desired. From The Redbook Magazine January 1986 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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