SAUCE
gunterman@ccmailpc.ctron.com Recipe By: the California Culinary Academy
1. 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).
2. Remove pan from heat; add cheese, pimiento, green chiles, and olives,
stirring until cheese melts. Adjust seasonings to taste.
3. 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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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