Tex-mex mac and cheese, lhj

6 Servings

Ingredients

Quantity Ingredient
1½ cup Elbow macaroni
2 teaspoons Vegetable oil
⅓ cup Minced red onion
⅓ cup Finely chopped red pepper
½ teaspoon Cumin
1 tablespoon Butter or margarine
¼ cup All-purpose flour
3 cups Skim milk
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
¼ teaspoon Hot pepper sauce
½ cup Shredded sharp cheddar cheese
4½ ounce Chopped green chilies; canned
¼ cup Plain dry bread crumbs
2 tablespoons Chopped fresh parsley
Vegetable cooking spray

Directions

1. Heat oven to 375°F. Cook macaroni according to package directions until barely tender; rinse and drain. 2. Meanwhile, heat oil in small nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add red pepper and cumin; cook 2 minutes more. Set aside. 3. Melt butter in large saucepan over medium heat. Add flour and cook, stirring, 1 minute. Remove from heat. Gradually whisk in milk, salt, pepper and pepper sauce. Bring to boil over high heat, whisking frequently; reduce heat and simmer 1 minute. Remove from heat and stir in cheese, chopped chilies and onion mixture. Stir in macaroni. Spoon into shallow 2-quart baking dish.

4. Combine bread crumbs and parsley in small bowl; sprinkle over top of macaroni mixture. Lightly spray top with cooking spray. Bake 20 minutes until golden.

Prep time: 35 minutes Baking time: 20 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : Skim milk with a touch of sharp cheddar makes this version just as creamy as the original; we’ve added chopped green chilies and hot pepper sauce for a double dose of heat.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997

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