Cook elbow macaroni according to package directions for 7 minutes;
drain. Set aside. In a pan, melt butter or margarine add flour slowly,
stirring continually. Slowly add milk, stirring continually. Stir until
mixture is smooth, add 1 cup cheese slowly, stirring continually. Continue
to stir and cook mixture until it just thickens. Add chopped onions,
mustard, green peppers, stir and remove from heat. Arrange macaroni in a
buttered 2 1/2 or 3-quart casserole. Pour mixture over macaroni. Spread the
remaining cup of shredded cheese over top of macaroni mixture. Sprinkle
paprika on top. Bake, uncovered, at 35 degrees for 3 minutes. If you like
ham, put two cups of lean cubed cooked ham in the mixture before pouring
over macaroni.
|
