This is another recipe I believe I found in a Southern Living cookbook. This is a neat twist on plain mac and cheese.
Jack-n-the Macaroni Bake
1 (8 oz.) package elbow macaroni
2 tbsp. butter
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 cups shredded Monterey Jack cheese with peppers
1 can Cream of celery soup
1/2 cup sour cream
Chili powder
Cook macaroni according to directions. Melt butter in a Dutch oven, add onion and pepper. Cook over medium heat.; stir constantly until crisp tender. Remove from heat. Stir in cheese, soup and sour cream. Stir in macaroni. Spoon into greased shallow 2 qt. casserole. Sprinkle with chili powder. Bake at 350 degrees for 30 minutes.
No comments:
Post a Comment