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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