Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1508/
Rosy Macaroni and Cheese
Yield: Makes about 3 1/2 cups or 7 side dish se
Ingredients
| 2 |
tablespoons |
unsalted margarine
|
|
|
| 1/3 |
cup |
finely chopped onion
|
|
|
| 2 |
tablespoons |
flour
|
|
|
| 1/2 |
teaspoon |
dry mustard
|
|
|
| 1/8 |
teaspoon |
pepper
|
|
|
| 2 |
cans |
(6 ounces each) Low Sodium V-8 Vegetable Juice
|
|
|
| 1 |
cup |
shredded sharp Cheddar cheese
|
|
|
| 3 |
cups |
cooked elbow macaroni
|
|
|
Directions:
1. In 1 1/2-quart saucepan over medium heat, in hot margarine, cook onion until tender.
2. Blend in flour, mustard and pepper until smooth; gradually stir in V-8 juice. Cook, stirring until thickened. Remove from heat; stir in 3/4 cup cheese and macaroni.
3. Pour macaroni mixture into 1-quart casserole. Bake at 350 F. for 25 minutes or until hot and bubbly; stir.
4. Top with remaining cheese; bake until cheese is melted.
Makes about 3 1/2 cups or 7 side dish servings.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1508/