Recipe - Tex-Mex Mac And Cheese Lhj

1 One half cup Elbow macaroni
2 teaspoon Vegetable oil
1/3 cup Minced red onion
1/3 cup Finely chopped red pepper
One half teaspoon Cumin
1 tablespoon Butter or margarine
One fourth cup Allpurpose flour
3 cup Skim milk
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
One fourth teaspoon Hot pepper sauce
One half cup Shredded sharp cheddar
cheese
4 One half ounce Chopped green chilies;
canned
One fourth cup Plain dry bread crumbs
2 tablespoon Chopped fresh parsley
Vegetable cooking spray

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 mediumhigh 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 2quart
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 MCRecipe Digest V1 #942 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997