| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Sauce | 4 | Servings |
INGREDIENTS
| 1 | lb | Elbow macaroni |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 3 | c | Milk |
| 1 | ts | Salt |
| 1/2 | ts | Hot-pepper sauce |
| 1/2 | ts | 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
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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