| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Elbow macaroni, cooked a la |
|
|
dente |
| 4 |
T |
Butter or marg, melted |
| 1 |
c |
Milk |
| 1 |
c |
White cheddar cheese |
|
|
grated plus up to 2 |
| 1/2 |
c |
Parmesan |
| 1 |
|
Egg well beaten |
| 2 |
|
Jalapenos, or one jal and |
|
|
one hab much better! |
|
|
chopped fine |
| 1 |
|
White onion, well chopped |
|
|
fine |
|
|
Salt & pepper to taste |
|
|
Paprika for the top, most of |
|
|
the way through |
INSTRUCTIONS
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 cheese....in
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 it....be 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@home.com> on Apr 16, 1999, converted by MM_Buster v2.0l.
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