Spaghetti 'n' Cheese Haystacks Recipe
Ingredients
| Spaghetti | 6 Ounce | |
| Onion | 2 Tablespoon, finley chopped | |
| Green pepper | 2 Tablespoon, finely chopped | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Milk | 1 3/4 Cup (16 tbs) | |
| American Cheese | 8 Ounce, cubed | |
| 8 4 1/2-inch-diameter bologna slices | ||
Directions
Break spaghetti into about 2-inch pieces. Cook spaghetti according to package directions. Drain and set aside.
For cheese sauce, in a large saucepan cook onion and green pepper in butter or margarine till tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly, then cook and stir for 1 minute more. Add cheese cubes and stir till melted. Stir spaghetti into cheese sauce. Cover and chill till serving time.
To serve, in a large saucepan heat spaghetti mixture over medium heat till heated through, stirring occasionally. Meanwhile, if necessary, peel casing from bologna slices. Cut each slice into quarters. Arrange pieces, as shown below, in eight 6-ounce custard cups. Mound about 1/2 cup of heated spaghetti mixture in each cup and serve immediately.
For cheese sauce, in a large saucepan cook onion and green pepper in butter or margarine till tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly, then cook and stir for 1 minute more. Add cheese cubes and stir till melted. Stir spaghetti into cheese sauce. Cover and chill till serving time.
To serve, in a large saucepan heat spaghetti mixture over medium heat till heated through, stirring occasionally. Meanwhile, if necessary, peel casing from bologna slices. Cut each slice into quarters. Arrange pieces, as shown below, in eight 6-ounce custard cups. Mound about 1/2 cup of heated spaghetti mixture in each cup and serve immediately.
Chef
