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Name: Macaroni Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 1/2 c milk; 1 cn (8 ounce) tomato sauce; 1 md Onion chopped; 1/4 ts Pepper; 1 c Mushrooms sliced; 1/4 c Flour; 1/2 c Chopped sweet red pepper; 1/4 c Butter or margarine; 1 1/2 c Elbow macaroni, uncooked; 1 ts Salt; 2 c Jarlsberg cheese, shredded; 1 lb Ground beef; 2 tb Melted butter or margarine; 1 cn (16 ounce) diced tomatoes

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INGREDIENTS

2 1/2 c milk
1 cn (8 ounce) tomato sauce
1 md Onion ; chopped
1/4 ts Pepper
1 c Mushrooms ; sliced
1/4 c Flour
1/2 c Chopped sweet red pepper
1/4 c Butter or margarine
1 1/2 c Elbow macaroni, uncooked
1 ts Salt
2 c Jarlsberg cheese, shredded
1 lb Ground beef
2 tb Melted butter or margarine
1 cn (16 ounce) diced tomatoes

Servings

INSTRUCTIONS

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 1/4 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 1/2 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)

NOTES

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Macaroni Bake

2 1/2 c milk
1 cn (8 ounce) tomato sauce
1 md Onion chopped
1/4 ts Pepper
1 c Mushrooms sliced
1/4 c Flour
1/2 c Chopped sweet red pepper
1/4 c Butter or margarine
1 1/2 c Elbow macaroni, uncooked
1 ts Salt
2 c Jarlsberg cheese, shredded
1 lb Ground beef
2 tb Melted butter or margarine
1 cn (16 ounce) diced tomatoes

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 1/4 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  1/2 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)

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Nutrition

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Serving Size: 1 Serving (1760g)
Recipe Makes: 1 Servings

Calories: 5201
Calories from Fat: 3143 (60%)

Amt Per Serving		% DV

	Total Fat 349.2g	466 %
	Saturated Fat 133.8g	669 %
	Monounsaturated Fat 121.4g
	Polyunsanturated Fat 28.4g
Cholesterol 852.2mg		262 %
Sodium 896.8mg		31 %
Potassium 3742mg		98 %
Total Carbohydrate 304g		89 %
	Dietary Fiber 16g	64 %
	Sugars, other 288g
Protein 201g		287 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5201

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