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Cheddar And Chile Sauce

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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

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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


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