Baked Macaroni, Vegetables & Cheese

Club Recipes


This recipe was prepared by Jewel Cammarani for our August 2013 meeting.


★★★★★ 1 vote

8-10 servings
25 Min


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2 c
elbow macaroni
vegetable spray
1 medium
bell pepper (or 3/4 cup other vegetable), chopped
3 Tbsp
butter, divided
shallot plus 1 small onion, chopped
2-3 Tbsp
3/4 c
milk (more if needed)
4-6 oz
of cheddar cheese, cut into small pieces
plum tomato, seeded and chopped
1/2 c
5-cheese blend
1/4 c
grated cheese
1/3 c
bread crumbs
salt & pepper to taste

How to Make Baked Macaroni, Vegetables & Cheese


  • 1Cook macaroni in boiling, salted water until "al dente". Drain and spread out on a cookie sheet to cool.
  • 2Using a large wok, spray inside with vegetable spray and heat. Add chopped peppers and 1 teaspoon of butter. Saute pepper until soft. Season and set aside in a bowl.
  • 3In same pan, spray once more and add shallot, onion and 1 teaspoon butter. Saute until onions are soft. Season and remove to bowl with sautéed peppers.
  • 4Add remaining butter to wok and when it melts, add flour. Cook until a paste forms. Add milk a little at a time until mixture starts to thicken.
  • 5Add cheddar cheese and stir and cook until melted. Cook 1 or 2 minutes more, until cheese mixture thickens. Add chopped tomato.
  • 6Pour cooked macaroni into wok, stirring to cover with sauce.
  • 7Preheat oven to 350 degrees.
  • 8Prepare a baking pan approximately 8 X 5 with vegetable spray.
  • 9Pour 1/3 macaroni mixture into prepared pan. Sprinkle with 1/3 of the 5 cheese mix.
  • 10Repeat this laying 2 more times.
  • 11On top layer sprinkle the grated cheese, then the breadcrumbs and spray with vegetable spray. Season top with salt and pepper to taste.
  • 12Bake in preheated oven for 25-30 minutes until top is golden and browned.
  • 13TIP: Add frozen peas in each layer, for an extra vegetable and element of flavor.

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About Baked Macaroni, Vegetables & Cheese

Course/Dish: Pasta

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