Recipe - Confetti Jello

8 ounce Elbow macaroni; uncooked *
2 md Carrots; peeled & cut or sliced up
thin
1 small Green bell peppers; cut in
thin strips
One half cup Chopped onions
1 small Red bell pepper, chopped
1 cup 1% lowfat milk
8 ounce Light Velveeta; cubed
1 cup Shredded sharp cheddar
cheese; divided

Begin cooking macaroni on the conventional stove as directed on package.
Place carrots, green bell pepper and onion in a 4cup glass measuring cup.
Cover with vented plastic wrap and microwave on high for 3 minutes. Stir in
red bell pepper. Cover and microwave on high 8 minutes longer, or until
carrots are tender. When macaroni tests done, drain and place in a 2Quart
casserole. Stir cooked vegetables into macaroni. In same 4cup measuring
cup, place milk and Velveeta. Microwave on high for 23 minutes Stir until
cheese melts. Stir Three fourths cup of sharp cheddar into milk mixture, then stir
cheese mixture into macaroni mixture. Sprinkle remaining One fourth cup of sharp
cheddar on top. (At this point, the macaroni and cheese can be refrigerated
or frozen for future use). To serve immediately, microwave on high for 45
minutes, or until bubbly hot.
Posted to EATL Digest 14 Sep 96

Date: Sun, 15 Sep 1996 12:45:13 0500

From: kathi Sandler kas@FLASH.NET
NOTES : 4 One half C. cooked pasta