Macaroni & Cheese Casserole
February 14, 2020
"This recipe is enhanced by the bit of green pepper. Given to me by Vanita Merrill, a dear friend who was an excellent cook, it has been a favorite for decades."
- Serving Size: 1 (157.4 g)
- Calories 317.9
- Total Fat - 14.9 g
- Saturated Fat - 8.4 g
- Cholesterol - 37.8 mg
- Sodium - 522.7 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 1.7 g
- Sugars - 5.1 g
- Protein - 14.6 g
- Calcium - 366.4 mg
- Iron - 0.9 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.1 mg
Sauté red and green pepper in small amount of oil.
Brown the crumbs lightly in 1 tablespoon of the butter in a skillet.
In a saucepan make a thin white sauce of the other 1 tablespoon of butter, the flour, salt, pepper, and milk.
Add 3/4 cup of grated cheese and the minced onion to the sauce, and then add the sautéed green and red pepper.
Cook the macaroni by the package directions.
Drain it and put it immediately into a greased 1½-quart casserole.
Pour the sauce-cheese-onion-pepper mixture over the macaroni and stir well.
Cover the top with the ¼ cup reserved grated cheddar and the buttered crumbs.
Bake at 350' F. for 20-25 minutes.
Tips & Variations
No special items needed.