Title: Confetti Mac 'n Cheese
Categories: Pasta
Yield: 6 Servings

8 oz Elbow macaroni; uncooked *
2 md Carrots; peeled & sliced
-thin
1 sm Green bell peppers; cut in
-thin strips
1/2 c Chopped onions
1 sm Red bell pepper, chopped
1 c 1% low-fat milk
8 oz Light Velveeta; cubed
1 c Shredded sharp cheddar
-cheese; divided

Begin cooking macaroni on the conventional stove as directed on package.
Place carrots, green bell pepper and onion in a 4-cup glass measuring cup.
Cover with vented plastic wrap and microwave on high for 3 minutes. Stir in
red bell pepper. Cover and microwave on high 8 minutes longer, or until
carrots are tender. When macaroni tests done, drain and place in a 2-Quart
casserole. Stir cooked vegetables into macaroni. In same 4-cup measuring
cup, place milk and Velveeta. Microwave on high for 2-3 minutes Stir until
cheese melts. Stir 3/4 cup of sharp cheddar into milk mixture, then stir
cheese mixture into macaroni mixture. Sprinkle remaining 1/4 cup of sharp
cheddar on top. (At this point, the macaroni and cheese can be refrigerated
or frozen for future use). To serve immediately, microwave on high for 4-5
minutes, or until bubbly hot.
Posted to EAT-L Digest 14 Sep 96

Date: Sun, 15 Sep 1996 12:45:13 -0500

From: kathi Sandler
NOTES : 4 1/2 C. cooked pasta