INGREDIENTS

INSTRUCTIONS

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.
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:

“How impersonal God seems is a measure of the distance you have put between yourself and God”