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Enjoy this recipe from Farmhouse Kitchen.
Submitted by: Paula Weaver from Steeleville, IL
8-oz. pkg. elbow macaroni, uncooked and divided
1-1/2 c. milk
2 T. cornstarch
1/3 c. water
1-1/2 c. Colby Longhorn cheese, diced
3 eggs, beaten
1/2 c. oil
1 onion, diced
1/2 c. green pepper, diced
8-oz. can sliced mushrooms, drained
1 to 2 c. soda crackers, crushed
Measure out 1-1/2 cups macaroni, reserving the rest for another recipe. Cook macaroni according to package directions; drain. Heat milk, without bringing to a boil, in a saucepan over medium heat. In a small bowl, whisk together cornstarch and water; slowly stir into warmed milk. Cook just until slightly thickened, about 2 minutes. Combine macaroni and milk mixture with remaining ingredients except cracker crumbs. Pour into a buttered 3-quart casserole dish. Cover with cracker crumbs. Bake, covered, at 350 degrees for one hour, until golden. Serves 6 to 8. | |
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Measure out 1-1/2 cups macaroni, reserving the rest for another recipe. Cook macaroni according to package directions; drain. Heat milk, without bringing to a boil, in a saucepan over medium heat. In a small bowl, whisk together cornstarch and water; slowly stir into warmed milk. Cook just until slightly thickened, about 2 minutes. Combine macaroni and milk mixture with remaining ingredients except cracker crumbs. Pour into a buttered 3-quart casserole dish. Cover with cracker crumbs. Bake, covered, at 350 degrees for one hour, until golden. Serves 6 to 8. |
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