| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Tex-Mex | Tex-mex, Pasta | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Elbow macaroni |
| 2 | ts | Vegetable oil |
| 1/3 | c | Minced red onion |
| 1/3 | c | Finely chopped red pepper |
| 1/2 | ts | Cumin |
| 1 | tb | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 3 | c | Skim milk |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/4 | ts | Hot pepper sauce |
| 1/2 | c | Shredded sharp cheddar cheese |
| 4 1/2 | oz | Chopped green chilies; canned |
| 1/4 | c | Plain dry bread crumbs |
| 2 | tb | Chopped fresh parsley |
| Vegetable cooking spray |
INSTRUCTIONS
1. Heat oven to 375°F. Cook macaroni according to package directions until barely tender; rinse and drain. 2. Meanwhile, heat oil in small nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add red pepper and cumin; cook 2 minutes more. Set aside. 3. Melt butter in large saucepan over medium heat. Add flour and cook, stirring, 1 minute. Remove from heat. Gradually whisk in milk, salt, pepper and pepper sauce. Bring to boil over high heat, whisking frequently; reduce heat and simmer 1 minute. Remove from heat and stir in cheese, chopped chilies and onion mixture. Stir in macaroni. Spoon into shallow 2-quart baking dish. 4. Combine bread crumbs and parsley in small bowl; sprinkle over top of macaroni mixture. Lightly spray top with cooking spray. Bake 20 minutes until golden. Prep time: 35 minutes Baking time: 20 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : Skim milk with a touch of sharp cheddar makes this version just as creamy as the original; we.ve added chopped green chilies and hot pepper sauce for a double dose of heat. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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