Ingredients
- 1 package (12 ounce) dry elbow macaroni
- 1 cup green pepper, finely chopped
- 3/4 cup yellow onion, finely chopped
- 1/2 cup melted butter
- 2 tablespoons all-purpose flour
- 1 can (12 ounce) evaporated milk
- 1/2 cup milk
- 4 cups shredded cheddar cheese (sharp)
- 1 package (8 ounce) Velveeta cheese (cubed, processed American cheese)
- 1/8 teaspoon pepper
- 1 jar (2 ounce) pimento (diced, drained)
- Paprika
How to Make
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Step 1: Cook macaroni according to the package directions; drain well, and set aside.
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Step 2: Saute the green pepper and onion in butter in a saucepan until the vegetables are tender. Add flour, stirring well. Cook 1 minute, stirring constantly.
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Step 3: Gradually add the milks; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add 3 cups Cheddar cheese, process American cheese, and pepper; stir until the cheese melts. Add the reserve macaroni to the cheese sauce; stir well.
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Step 4: Pour macaroni mixture into a greased 3-quart baking dish. Bake, uncovered, at 350° for 20 minutes.
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Step 5: Sprinkle with remaining 1 cup Cheddar cheese, pimento, and paprika. Bake 5 minutes or until the cheese melts and the mixture is hot and bubbly.
We hope you enjoy this recipe!
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