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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 6 |
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$200.00 prize winner. I found this recipe in Better Homes and Garden magazine. I have not tried this recipe, but I'm posting this recipe for safe keeping. Ingredients:
3 cups dried tricolor macaroni (12oz) or 3 cups plain elbow macaroni (12oz) |
2 cups shredded cheddar cheese (8oz) |
4 ounces american cheese, cubed |
3/4 cup chopped sweet onion |
2 tablespoons minced fresh garlic |
2 tablespoons butter |
1/2 cup sliced green onion |
1 cup chopped green peppers, and or sweet red pepper |
12 ounces evaporated milk |
2 eggs, lightly beaten |
2 tablespoons all-purpose flour |
2 teaspoons yellow mustard |
2 teaspoons bottled hot pepper sauce |
1/2 teaspoon paprika |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan cook macaroni according to package directions; drain. Return to saucepan. Stir in cheddar and American cheeses; set aside.
2. In a medium skillet cook sweet onion and garlic in butter until tender. Stir in green onions and sweet peppers. Cook and stir 1 minute more; stir in onion mixture into pasta-cheese mixture. Spoon into prepared baking dish; set aside.
3. In a medium bowl whisk together milk, eggs, flour, mustard, hot pepper sauce, paprika, and salt until smooth; pour evenly over pasta mixture in baking dish. Bake, covered, 20 minutes. Uncover; bake 15-20 minutes more or until bubbly and heated through. Let stand 5 minutes.
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