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