Pasta

Mac And Jack

  • 8 ounce package Elbow Macaroni
  • 2 tablespoons Butter
  • 1/4 cup Onions, chopped
  • 1/4 cup Sweet red pepper, chopped
  • 2 cups Monteray Jack, shredded
  • 1 10 3/4 oz can Cream of celery soup, undiluted
  • 1/2 cup Sour cream
  • ~ Chili Powder

    • Prepare macaroni in 2 quarts water witha teaspoon of salt. Rinse with cold water, drain. Melt butter in a small skillet, saute onion and red pepper until tender crisp. Mix all ingredients except chili powder. Spoon into a 2 qt cassarole, sprinkle with chile powder, bake at 350 for 30 minutes.

    Southern Living March 94

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by William Coughenour of Nixa, MO. 

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