Macaroni And Cheese With Tomato Recipe - Cooking Index
Macaroni And Cheese With Tomato Recipe - Cooking Index
| 4 | Bacon - cut | |
| Into 1-inch pieces | ||
| 1 | Onion - chopped (medium) | |
| 1 | Green pepper - chopped (medium) | |
| 1 | Uncooked elbow - (7 ounces) | |
| Macaroni - (2 cups) | ||
| 1 | Condensed - (10-3/4 ounces) | |
| Tomato soup | ||
| 1 1/2 | Soup cans water | |
| 2 cups | 474ml | Shredded american or colby |
| Cheese - (8 ounces) |
Cook bacon in 10-inch skillet, stirring frequently, until crisp. Stir in onion and green pepper; cook and stir until vegetables are tender. Stir in macaroni, soup and water. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer, stirring occasionally, until macaroni is tender, about 20 minutes. Stir in cheese until melted. Top each serving with buttered bread or cracker crumbs if desired. 4 SERVINGS. TO MICROWAVE: Substitute 1-3/4 cups hot water for the 1-1/2 soup cans water. Place bacon in 3-quart microwavable casserole. Cover loosely and microwave on high (100%) until crisp, 4 to 5 minutes. Stir in onion, green pepper, macaroni, soup and hot water. Cover tightly and microwave, stirring every 4 minutes, until macaroni is tender, 6 to 8 minutes longer. Stir in cheese until melted.
Source:
Betty Crocker's Smartcook
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