Baked Monterey Jack Macaroni |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love this macaroni bake because of the cheese and how creamy it turns out. Ingredients:
8 ounces elbow macaroni, uncooked |
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup chopped onion |
1/4 cup chopped sweet red pepper |
2 cups shredded monterey jack pepper cheese (bell pepper) |
10 3/4 ounces cream of celery soup, undiluted |
1/2 cup sour cream |
1/2-1 tablespoon chili powder |
Directions:
1. Cook macaroni according to package directions; drain.
2. Rinse cooked pasta with cold water; drain and set aside.
3. Melt butter in a Dutch oven; add onion and sweet red pepper.
4. Cook over medium heat, stirring constantly, until vegetables are crisp-tender. Remove from heat.
5. Stir cheese, soup, and sour cream into Dutch oven.
6. Stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish.
7. Sprinkle with chili powder.
8. Bake at 350 degrees for 30 minutes.
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