1 box elbow macaroni
2 tbsp oil
3 lb cheddar cheese, shredded
1/2 onion, finely diced
1/2 sweet pepper, finely diced
1/2 tomato, finely diced, optional
1/4 cup cream
1/4 tbsp black pepper
1/4 tbsp salt
1/4 tbsp hot red pepper , finely diced, can be substituted with crushed red pepper
1/2 stick butter
1 egg, optional
Fill large pot with water and salt bring to a boil then add macaroni to the pot. Let boil until macaroni is soft (but not mushy).
Drain water off and put back in pot. Put in all ingredients and stir adding cheese and cream a little at a time so it melts properly. Leave about a cup of cheese over to sprinkle on top.
Pour mixture into casserole dish. Cover with an aluminum foil. Finally, sprinkle cheese on top and place it in a 350-degree oven until top is slightly brown.
Sugar: 2g
:
Calcium: 1244mg
Calories: 912kcal
Carbohydrates: 25g
Cholesterol: 224mg
Fat: 69g
Fiber: 1g
Iron: 2mg
Potassium: 287mg
Protein: 47g
Saturated Fat: 42g
Sodium: 1338mg
Vitamin A: 2326IU
Vitamin C: 11mg
