| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Pasta, Tnt – badam, Cookbooks, News, gs |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Macaroni; medium elbow (shells work too) |
| 1/4 |
c |
Butter; or margarine |
| 3 |
tb |
Flour; or masa harina ** |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Garlic powder (or 3 cloves garlic; minced) |
| 1/8 |
ts |
Black pepper |
| 3 |
c |
Milk |
| 1/4 |
c |
Onion; grated onion (I chop) |
| 4 |
oz |
Green chiles; chopped (OR fresh roasted) |
| 2 |
oz |
Pimiento; chopped (or red bell pepper) |
| 3 |
c |
Cheddar cheese*; shredded |
| 1/2 |
c |
Crushed tortilla chips; (opt.) |
|
|
Paprika* |
|
|
Salsa* for garnish; opt.) |
INSTRUCTIONS
* Original recipe calls for Jack cheese
** I keep Masa Harina in bags in freezer.
Cook macaroni in boiling salted water until tender but firm and drain.
Make cheese sauce (I do this part in microwave oven). Melt butter in large
saucepan. Blend in flour, salt, garlic powder, and pepper. Cook , stirring
constantly, 2 minutes. Slowly add milk, stirring until smooth. Add onion,
chiles, and pimento. Cook until thickened. Stir in cheese and cook until
melted.
Combine macaroni and cheese sauce. Pour into 2 1/2-quart casserole. Top
with tortilla crumbs and sprinkle with paprika. Bake at 350 F degrees 25
minutes. Serve at once. Serves 6
Note: I sometimes top w/fresh salsa, or any kind. Most of my other changes
or edits are in parentheses. This dish is good with other veges thrown in
too. A good buffet dish for company. Masa Harina, if used in place of flour
to thicken, gives dish a nice Mexican kind of flavor.
Source: adapted from The Los Angeles Times California Cookbook by Brenda
Adams; posted lu 3/2/98.
Recipe by: Adapted from The LA Times California Cookbook
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 02,
1998
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