| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This is a variation on the classic macaroni and cheese dish.

Beyond Macaroni and Cheese

2 (12-ounce) packages STOUFFER'S® Macaroni and Cheese
1 tablespoon butter or margarine
4 green onions, chopped
1 small red bell pepper, seeded and chopped

1. BAKE macaroni and cheese according to package directions.
2. MELT butter in a small skillet. Add chopped green onions and bell pepper and saute until tender. Carefully remove cover from macaroni and cheese; stir in onion mixture.
3. BAKE at 350° F for 5 to 10 minutes or until thoroughly heated.

Makes 4 servings.

Variations:

Bacon Macaroni and Cheese: Omit bell pepper; stir in 6 bacon slices, cooked and crumbled, with sauteed green onions. Prepare as directed.

Italian Macaroni and Cheese: Omit butter, green onions, and bell pepper; add 1 (7 oz.) jar roasted red bell peppers, drained and chopped, and 3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil to macaroni and cheese. Prepare as directed.

Macaroni and Cheese Ole: Omit butter, green onions, and bell pepper; add 1 (10 oz.) can tomatoes with green chiles, drained, and 1 (2 1/4 oz.) can sliced ripe olives, drained, to macaroni and cheese. Sprinkle with chopped cilantro, if desired. Prepare as directed.

Recipe is the property of Nestlé® and Meals.com, used with permission.