Cheese Goulash 1 lb. ground beef 1 large onion, cut in 1 inch pieces 2 large green bell peppers, seeded and cut into 1-inch pieces 1 16-oz. pkg. elbow macaroni 1 small brick (or 1/2 large) Velveeta cheese 1/2-1 c. skim or whole milk salt and pepper to taste
In large cooker pot, boil macaroni as directed on package. In large skillet, sauté meat, onions, and bell peppers. Cut Velveeta cheese into 1/2 inch slices and set aside. Drain cooked macaroni and put back into cooking pot, add drained meat, onions, peppers and cheese to the cooked macaroni. Over very low heat add the milk and stir constantly as not to allow the mixture to stick to the pan, until the cheese melts. If the mixture gets too thick, add more milk. This recipe can be made as thick and cheesy or as thin as preferred. it's easy to adjust . _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
