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3
cups dried tricolor or plain elbow macaroni (12 oz.)
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2
cups shredded cheddar cheese (8 oz.)
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4
ounces American cheese, cubed
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3/4
cup chopped sweet onion
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2
tablespoons minced fresh garlic
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2
tablespoons butter
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1/2
cup sliced green onions
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1
cup chopped green and/or red sweet peppers
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1
12 ounce can evaporated milk
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2
eggs, lightly beaten
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2
tablespoons all-purpose flour
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2
teaspoons yellow mustard
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2
teaspoons bottled hot pepper sauce
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1/2
teaspoon paprika
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1/2
teaspoon salt
1. Preheat oven to 350 degrees F. 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 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 to 20 minutes more or until bubbly and heated through. Let stand 5 minutes. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 600,
- Protein (gm) 28,
- Carbohydrate (gm) 56,
- Fat, total (gm) 29,
- Cholesterol (mg) 154,
- Saturated fat (gm) 17,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 10,
- Vitamin A (IU) 1798,
- Vitamin C (mg) 37,
- Sodium (mg) 846,
- Calcium (DV %) 576,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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