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How To make MACARONI & CHEESE MOM'S
Ingredients
1
pk
elbow macaroni, (8 oz)
2
tablespoon
butter, or margarine
3/4
cup
onion, chopped
1/2
cup
green bell pepper, chopped
12
oz
cheddar cheese spread
1
cup
cheddar cheese, shredded
4
teaspoon
hot red pepper sauce, (opt)
Directions:
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.
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INGREDIENT LIST (Serves 12)
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn or diced
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni (or other small pasta shape)
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