Ingredients:
8 ounces elbow macaroni, cooked & drained
1 tablespoon finely chopped onions
1 tablespoon finely chopped green peppers
1 tablespoon finely chopped celery
6 ounces cheddar cheese, grated
salt & pepper
1 tablespoon evaporated milk
Directions:
Add the onion, green pepper and celery to the cooked macaroni; stir.
Add 1/2 of the cheese & stir over low heat until melted.
Season & stir in evaporated milk.
Spoon into well-greased 8x8x2″ baking pan & sprinkle remaining cheese evenly over top.
Bake in a preheated oven at 350F for 20 minutes.
Let stand for 10 minutes and cut into squares to serve.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.