Pittsburgh, PA
Thursday
July 24, 2014
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
Confetti Macaroni & Cheese

Updating the classic.

  • 1 pound macaroni, cooked al dente
  • 1/4 cup (1/2 stick) margarine
  • 1/4 cup all-purpose flour
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon celery seeds
  • 3 cups milk
  • 12 ounces sharp Cheddar cheese
  • 8 ounces cream cheese
  • 1 cup roasted red peppers
  • 1/4 cup chives (she used more)
  • Parsley and stuffed olives for garnish (optional)

    Topping:

    1/4 cup plain bread crumbs, toasted slightly in skillet

    1/2 stick margarine, melted

Cook macaroni and make sauce as follows: Melt margarine and add flour mixed well with milk and seasonings. Cook over moderate heat, stirring constantly. After it is thickened, add shredded cheese and cream cheese and blend well. Gently add macaroni, peppers and chives. Put into 2 casseroles. Divide crumbs and place on top of each casserole. Drizzle with margarine. Bake at 350 degrees for 35 to 45 minutes.

Note: One casserole can be frozen for a busy day. Add a salad and a green vegetable and you have a complete meal. "I would suggest a low-calorie vegetable like broccoli," she advised.

Thursday, October 10, 2002

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections