- make this recipe
- user reviews ()
- 3 cups dried tricolor or plain elbow macaroni (12 oz.)
- 2 cups shredded cheddar cheese (8 oz.)
- 4 ounces American cheese, cubed
- 3/4 cup chopped sweet onion
- 2 tablespoons minced fresh garlic
- 2 tablespoons butter
- 1/2 cup sliced green onions
- 1 cup chopped green and/or red sweet peppers
- 1 12 ounce canevaporated 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
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,
- cal. (kcal) 600,
- Fat, total (g) 29,
- chol. (mg) 154,
- sat. fat (g) 17,
- carb. (g) 56,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 10,
- pro. (g) 28,
- vit. A (IU) 1798,
- vit. C (mg) 37,
- sodium (mg) 846,
- calcium (mg) 576,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
