Mexican mac and cheese a la doug

Yield: 1 servings

Measure Ingredient
2 cups Elbow macaroni; cooked a la dente
4 tablespoons Butter or marg; melted
1 cup Milk
1 cup White cheddar cheese; grated, plus, up to 2
½ cup Parmesan
1 \N Egg well beaten
2 \N Jalapenos; or one jal and one hab, much better! chopped fine
1 slice White onion; well chopped fine
\N \N Salt & pepper to taste
\N \N Paprika for the top; most of the way through

I have this old, 1962(MAN, that's OLD)Mexican recipe book, and I thought to myself...wonder wots in there that I can manipulate????and I found mexican macaroni dish...AHA, you did not think that the Mexicans did crap dinner, right? Wrong! I found this marvellous mac & cheese & jalapeno dish, that from now on, will be a stock in trade, so to speak in my kitchen. Of course I had to change it somewhat, that being my nature, so here it is....Mexican Mac & Cheese a la Doug!

Cook macaroni, drain, and toss with the marg or butter. Mix egg well with the milk, add salt & pepper, and simmer onion and the peppers until transparent, add enough flour to make a roux, and add the milk and egg until a sauce forms, mixing constantly, then add the other words, make a cheese sauce! Taste this, and if it is not hot to your liking, add some of Jim's smoked hab powder, until it is, then mix the sauce with the macaroni, put in the oven at 350 F for about 30 minutes, then sprinkle paparika over all, and let it go for another 20 minutes, remove it and let it rest. Note, if you wish to cover with bread crumbx before the cheese or after, go for flexible in your cooking, it is more fun! Serve the above, with the other above! If you can figure all that out! Have fun and enjoy the chile-head list...Dont get onto one subject and kick it to death, please. Cheers,Doug in BC Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Apr 16, 1999, converted by MM_Buster v2.0l.

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