“Vegetable” mac ‘n cheese casserole… at least it “sounds” healthier.
I love a good salad and cheesy dishes. This recipe brings the two together, creating a yummy and “healthier” way of eating mac ‘n cheese.
4 c. Sharp Cheddar Cheese – Shredded
2½ c. Elbow Pasta (pre-cooked measurement)
16 oz. Lowfat Sour Cream
1 c. Green Pepper – Diced
1/3 c. White Onion – Diced
1 tsp. Table Pepper
Dice the green pepper and onion, and set aside.
Boil the pasta to an al dente finish.
Drain the pasta, and pour into a large mixing bowl.
Mix all ingredients (except for 1 cup of cheese) together.
Pour mixture into a greased 2.8 liter casserole dish.
Layer the top with the remaining 1 cup of shredded cheese.
Bake uncovered at 350 degrees F for 45 minutes.
Let the casserole cool down enough that you can eat it, without removing layers of the inside of your mouth.
What special ingredients do you put into your mac ‘n cheese casserole?
This is a part of the Homestead Barn Hop.