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Tex-mex Mac And Cheese, Lhj

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Tex-Mex	Pasta, Tex-mex	6	Servings

INGREDIENTS

1 1/2	c	Elbow macaroni
2	t	Vegetable oil
1/3	c	Minced red onion
1/3	c	Finely chopped red pepper
1/2	t	Cumin
1	T	Butter or margarine
1/4	c	All-purpose flour
3	c	Skim milk
1	t	Salt
1/4	t	Freshly ground pepper
1/4	t	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	T	Chopped fresh parsley
		Vegetable cooking spray

INSTRUCTIONS

Heat oven to 375Â°F. Cook macaroni according to package directions
until barely tender; rinse and drain. 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. 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. 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; weve 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 306 Calories From Fat: 148 Total Fat: 16.7g Cholesterol: 35.2mg Sodium: 1287.9mg Potassium: 438.9mg Carbohydrates: 20.4g Fiber: 1.5g Sugar: 8.9g Protein: 19g