Ingredients

The following ingredients have 2 Servings
  • 1 cup green bell pepper (diced)
  • 1/2 cup chopped onion
  • 14.5 oz canned diced tomatoes (with juice OR 3 fresh tomatoes, diced)
  • 1 clove garlic (minced)
  • 8 oz lean ground beef (optional for meatless)
  • 2 cups cooked elbow macaroni
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup Velveeta (cubed)
  • 1 1/2 cup shredded sharp cheddar cheese
  • sliced green onions for garnish

Instruction

  • Preheat oven to 400 degrees F.
  • Brown ground beef, onion and pepper together in a large saute pan or deep skillet.
  • Add the tomatoes and Velveeta. Cook over low heat until cheese is melted.
  • Stir in cooked elbows.
  • Transfer to a 11 x 7 - inch baking dish. Top with shredded cheese and bake for 15-20 minutes, or until cheese is melted and bubbling.
  • Garnish with green onion if desired.
  • Serves 2-3
  • NOTE: If you cannot get Velveeta (outside US/Canada) then substitute 1/2 cup cream and 1/2 cup shredded cheddar)