| 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
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”