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MACARONI AND CHEESE
| Ingredients | |||
| 8 | oz | elbow macaroni, uncooked | |
| 3 | tablespoon | butter or margarine | |
| 1 | each | pepper, green bell | |
| 1 | cup | onions, chopped | |
| 1 | tablespoon | mustard, prepared | |
| 2 | cup | cheddar or am cheese, shred` | |
| 3 | tablespoon | flour, all-purpose | |
| 3 | cup | milk | |
| 1 | teaspoon | salt 1 x paprika | |
| 8 | teaspoon | pepper, black, ground | |
Directions: | |||
| Cook elbow macaroni according to package directions for 7 minutes; drain. Set aside. In a pan, melt butter or margarine add flour slowly, stirring continually. Slowly add milk, stirring continually. Stir until mixture is smooth, add 1 cup cheese slowly, stirring continually. Continue to stir and cook mixture until it just thickens. Add chopped onions, mustard, green peppers, stir and remove from heat. Arrange macaroni in a buttered 2 1/2 or 3-quart casserole. Pour mixture over macaroni. Spread the remaining cup of shredded cheese over top of macaroni mixture. Sprinkle paprika on top. Bake, uncovered, at 350 degrees for 30 minutes. If you like ham, put two cups of lean cubed cooked ham in the mixture before pouring over macaroni. | |||
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