Rosy Macaroni and Cheese

Yield:
Makes about 3 1/2 cups or 7 side dish se

Ingredients:

  1. 2 tablespoons unsalted margarine
  2. 1/3 cup finely chopped onion
  3. 2 tablespoons flour
  4. 1/2 teaspoon dry mustard
  5. 1/8 teaspoon pepper
  6. 2 cans (6 ounces each) Low Sodium V-8 Vegetable Juice
  7. 1 cup shredded sharp Cheddar cheese
  8. 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.



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