INGREDIENTS

INSTRUCTIONS

In a kettle of boiling salted water cook the macaroni for 10 to 12
minutes, or until it is al dente, drain it in a colander, and rinse  it
under warm water. While the macaroni is cooking, in a large  saucepan
cook the bell peppers and the ham in the oil over  moderately-high
heat, stirring occasionally, for 5 minutes. Reduce  the heat to low,
add the flour, and cook the mixture, stirring, for 3  minutes. Stir in
the milk and the yogurt, bring the mixture to a  boil, stirring, and
simmer it, stirring occasionally, for 5 minutes.  Add the Monterey Jack
and the jalapeno pepper and cook the mixture  over moderately-low heat,
stirring, until the Monterey Jack is just  melted. Add the macaroni and
salt and pepper to taste and stir the  mixture until it is combined
well. Transfer the macaroni and cheese  to a shallow flame-proof baking
dish, sprinkle the taco chips over  the top, and broil the macaroni and
cheese under a preheated broiler  about 2 inches from the heat for 3 to
4 minutes, or until the top is  browned lightly. This recipe yields 2
servings.  Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-D296 broadcast  04-29-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-04-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 220
Total Fat: 24.9g
Cholesterol: 33.8mg
Sodium: 225.7mg
Potassium: 377mg
Carbohydrates: 15.3g
Fiber: 1.4g
Sugar: 9.4g
Protein: 13.4g