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Easy Macaroni and Cheese II Recipe

Ingredients

3 cups shredded mozzarella cheese

2 (5 ounce) cans tomato sauce

1 (8 ounce) package cream cheese, softened

2 cups grated Parmesan cheese

1 (11 ounce) package shredded sharp Cheddar cheese

1 1/2 cups shredded Cheddar cheese

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1 cup chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

1 cup chopped onion

1 small green bell pepper

1 cup chopped green bell pepper

4 eggs

Directions

PREHEAT oven to 350 degrees F.

MELT butter in medium saucepan over medium heat. Stir in 8 ounces mozzarella cheese. Cook, stirring occasionally, until cheese is melted; cool slightly. Stir in tomato sauce, 1 can of cream cheese, 1 can of sharp Cheddar cheese, 1 can of Cheddar cheese, 1 can of cream sauce, 1 can of cream of mushroom soup mix, 1 can crushed tomatoes, chopped green bell pepper, chopped green bell pepper and celery. Bring to a boil; reduce heat to medium. Cover.

STIR in cream cheese, onion, green bell pepper, celery, onion, green bell pepper and celery. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes or until cheese is melted. Stir in sour cream, cream cheese and mushrooms. Cover.

STIR into cheese mixture; mix well. Spoon mixture over pasta and serve. Garnish with parsley. Cover and refrigerate at least 2 hours. Garnish with Parmesan cheese, pepper and basil.

Comments

MuGYuuH writes:

⭐ ⭐ ⭐ ⭐ ⭐

Followed the recipe exactly, except I didn't have garlic powder. Had some red bell pepper flakes & tiny pinch of sea salt. Just layered that over almond milk & went for it.
GuurguuCur Fruncu writes:

⭐ ⭐ ⭐

the noodles were not shredded