Recipe - Macaroni Bake

1 One half cup Elbow macaroni, uncooked
1 pound Ground beef
2 tablespoon Melted butter or margarine
1 cup Sliced mushrooms
1 md Onion, chopped
One half cup Chopped sweet red pepper
1 teaspoon Salt
One fourth teaspoon Pepper
1 cn (16 ounce) minced tomatoes
One fourth cup Butter or margarine
One fourth cup Flour
2 One half cup Milk
2 cup Jarlsberg cheese, shredded
and divided
1 cn (8 ounce) tomato sauce

Cook pasta according to package directions; drain and set aside. Brown meat
in 2 tbs butter in skillet over medium heat, stirring to crumble. Add
mushrooms and next 4 ingredients; cook until vegetables are tender,
stirring often. Stir in tomatoes. Melt One fourth cup butter in saucepan over low
heat; add flour, stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stir until thickened and bubbly.
Stir in pasta and 1 cup cheese. Place half of pasta mixture in a greased 2
One half quart baking dish. Top with half of meat mixture and repeat layers. Top
with tomato sauce. Bake, uncovered, at 350 degrees for 25 minutes. Top with
remaining 1 cup of cheese; bake additional 5 minutes. Let stand at least 5
minutes before serving.

Posted to Recipe Archive 29 Sep 96

submitted by: sgjg6566@pipeline.com

Date: Thu, 5 Sep 1996 21:04:28 0500 (CDT)