Ingredients
- 2 cups elbow macaroni
- 1 can luncheon meat (like Spam or Treet)
- butter or margarine
- 3 Tbsp. flour
- 2 1/2 cups milk
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 tsp. horseradish
- 1 tsp. prepared mustard
- 1/2 tsp. Worcestershire sauce
- 1 cup peas (canned or frozen, cooked)
- 2 Tbsp. snipped parsley
- 1/2 cup sharp cheddar cheese, shredded
Directions
About 1 hour and 30 minutes before dinner:
Boil - drain macaroni as label directs. Start heating oven to 375 degrees. Meanwhile, cut meat into thin strips, 1 inch wide. In double boiler, melt 3 tablespoons butter; stir in flour, then gradually the milk, salt, pepper, horseradish, mustard, Worcestershire; cook, stirring, until smooth thickened sauce.
Into macaroni stir this sauce, as well as luncheon meat, peas and parsley; pour into greased 2 qt. casserole. Sprinkle with cheese, then dot with 1 Tbsp. butter or margarine. Bake 30 minutes at 350 degrees F or until hot.
By Robin from Washington, IA
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