Macaroni Casserole
Source of Recipe
unknown
List of Ingredients
1 1/2 c Uncooked elbow macaroni
1 tb Olive oil
1 c Chopped onions
1/4 c Chopped celery
1/4 c Chopped sweet green pepper
2 ts Finely chopped garlic
1 tb Chopped fresh oregano
(or 1 teaspoon dried
-oregano)
2 tb Chopped fresh basil
(or chopped Italian parsley)
1/2 c Crushed canned tomatoes
Salt; to taste
Black pepper, freshly
-ground; to taste
2 tb Butter
2 tb Flour
2 c Milk
2 c Cubed or shredded Cheddar
-cheese
Cayenne pepper; to taste
1/4 ts Freshly grated nutmeg
2 tb Freshly grated Parmesan
-cheese
Recipe
Preheat oven broiler to high.
Bring 2 quarts of lightly salted water to a boil in a kettle.
Add the
macaroni, stir and simmer until tender. Do not overcook.
Drain and rinse
under cold water.
In a skillet, heat the oil and add the onions, celery, green
pepper, and
garlic. Cook, stirring, until wilted. Add the oregano, basil,
tomatoes,
and salt and pepper to taste. Cook and stir for 5 minutes.
Add the cooked
macaroni and blend well. Set aside and keep warm.
Meanwhile, in a saucepan melt the butter and stir in the
flour with a wire
whisk until well blended. Add the milk, stirring rapidly, and
bring to a
simmer. Cook, stirring, for about 5 minutes.
Remove the sauce from the heat and stir in the Cheddar
cheese, salt,
pepper, and cayenne to taste and the nutmeg. Stir until the
cheese melts.
Spoon the macaroni mixture into a baking dish measuring 10-
by 7- by 2
1/2-inches. Pour the cheese sauce evenly over the macaroni
mixture.
Sprinkle the top with the Parmesan cheese and place under the
broiler until
hot and bubbling and lightly browned. This recipe serves 4.
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