Recipe| Ingredients | | | 8 | oz | elbow macaroni, cooked, drained | | | 1 | tablespoon | onion, finely chopped | | | 1 | tablespoon | bell pepper, green, finely chopped | | | 1 | tablespoon | celery, finely chopped | | | 6 | oz | cheddar cheese, grated | | | 1 | | pepper, to taste | | | 12 | oz | milk, evaporated, can | | | | | |
Directions:
| Add the onion, green pepper and celery to the macaroni; stir. Add one-half of the cheese and stir over low heat until melted. Season and stir in evaporated milk. Spoon into a well-greased 8x8x2 baking pan and sprinkle remaining cheese evenly on top. Bake in a pre-heated oven at 350 degrees for 20 minutes. Let stand for 10 minutes and cut into squares to serve.
Yeild:4-6 servings.
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