| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Make-ahead, Pasta & pas, Side dishes | 5 | Servings |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 3 | c | Milk |
| 1 | t | Salt |
| 1/2 | t | Hot-pepper sauce |
| 1/2 | t | Ground cumin, optional |
| 1/2 | lb | Sharp Cheddar cheese |
| shredded | ||
| 4 | oz | Pimientos, diced |
| 4 | oz | Green chiles, diced |
| 1 | c | Black ripe olive slices |
INSTRUCTIONS
In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat; whisk in milk. Return to heat and bring to a boil, stirring constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt, hot pepper sauce, and cumin (if used). Remove pan from heat; add cheese, pimiento, green chiles, and olives, stirring until cheese melts. Adjust seasonings to taste. To serve: Preheat oven to 350 degrees F. In boiling salted water, cook 1 pound elbow macaroni, following package directions. Drain; toss with sauce. Adjust seasonings if necessary. Pour into a 2-quart casserole; top with an additional 1/2 pound sharp Cheddar cheese, shredded. Cover; bake until mixture is heated through and cheese is melted, 15 to 20 minutes. Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. NOTES : Here's a new twist to an old standby, macaroni and cheese. Try this sauce with spinach or artichoke pasta, instead of elbow macaroni (see step 3 for directions on cooking the pasta). Recipe by: the California Culinary Academy Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle <howle@ebicom.net> on Sep 24, 1997
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 314
Calories From Fat: 208
Total Fat: 23.6g
Cholesterol: 30.1mg
Sodium: 1204mg
Potassium: 272.1mg
Carbohydrates: 16.1g
Fiber: 1.5g
Sugar: 7.7g
Protein: 10.3g