Preheat oven to 350 degrees.
The sautéed peppers and onions add an unexpected flavor to this baked mac and cheese.
Servings and Ingredients
|½ medium green bell pepper, seeded and finely chopped|
|½ small onion, finely chopped|
|1 tbsp. Hy-Vee unsalted butter|
|1 tbsp. Hy-Vee all-purpose flour|
|Hy-Vee ground black pepper, to taste|
|1 ¼ c. Hy-Vee 1% low-fat milk|
|1 (8-oz.) pkg. Hy-Vee finely shredded Colby jack cheese|
|1 c. Hy-Vee elbow macaroni, prepared according to package directions|
|1 medium tomato, finely chopped|
Things To Grab
- Large oven-safe saucepan
Melt butter in a large oven-safe saucepan over medium heat. Sauté peppers and onions until peppers are tender, about 5 minutes.
Whisk in flour; whisk until bubbly. Gradually whisk in milk; stir until slightly thickened. Remove from heat. Gradually add cheese; stir until melted. Stir in pasta and tomatoes.
Bake for 20 to 25 minutes or until bubbly. Cool for about 10 minutes before serving.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 50mg
- Sodium: 290mg
- Total Carbohydrates: 25g
- Protein: 17g
Hy-Vee Finely Shredded Colby Jack Cheese package