Southwestern Macaroni And Cheese

• 1 (7 oz.) pkg. uncooked elbow macaroni
• 3 Tbsp. margarine or butter
• 3 Tbsp. flour
• 1/2 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. dried oregano leaves
• 1/8 tsp. cayenne pepper (if desired)
• 1 1/2 c. milk
• 1 (16 oz.) pkg. Green Giant American mixtures Santa Fe style frozen corn, red and green peppers, thawed
• 6 oz. (1 1/2 c.) shredded American cheese

1. Cook macaroni to desired doneness as directed on package. Drain; rinse with hot water.
2. Set aside.
3. Melt margarine in same saucepan over medium heat.
4. Stir in flour, onion powder, salt, oregano and cayenne; blend well.
5. Cook until mixture is smooth and bubbly.
6. Gradually stir in milk.
7. Cook until mixture thickens and boils, stirring constantly.
8. Add vegetables and cheese, stirring until cheese is melted.
9. Stir in cooked macaroni.
10. Cook 3 to 5 minutes or until thoroughly heated.
11. Makes 4 (1 1/2 cup) servings.

elbow macaroni, margarine, flour, onion powder, salt, oregano, cayenne pepper, milk, green giant american mixtures santa, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506814 (may not work)