Saturday, January 31, 2009


This recipe is from an old cookbook from the folks at Kraft Foods.

1/2 cup elbow macaroni
1 pkg (10-oz) frozen peas and carrots
2 tbsps butter or margarine
2 tbsps all-purpose flour
1/2 tsp dried basil, crushed
1 1/3 cups milk
1 1/2 cups cubed pasteurized process cheese spread (6 oz)
1 1/2 cups chopped cooked chicken (or turkey)
3/4 cup soft bread crumbs
1/4 cup chopped almonds
1 tbsp butter or margarine, melted

Cook macaroni according to the package directions. Drain and set aside.
Meanwhile, place frozen peas and carrots in a colander. Rinse with running water to separate. Set aside.
In a large saucepan, melt the 2 tablespoons butter and stir in the flour and basil. Add the milk. Cook the mixture, stirring constantly, until thickened and bubbly. Remove from the heat. Stir in the cheese spread until it is all melted. Stir in the macaroni, peas and carrots, and chicken. Turn into a casserole dish that has been greased. Combine the bread crumbs, almonds, and 1 tablespoon butter; sprinkle over the macaroni mixture. Bake, uncovered, in a 350 degree oven 35 to 40 minutes or until heated through.

Serves 6

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