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Tex-mex Mac And Cheese, Lhj

Yield: 6 Servings

Ingredients and directions for this recipe

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

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)

See also:
Previous recipe Tex-mex Lentil Casserole
Next recipe Tex-mex Marinade

Or try one of these recipes:
Cartabosi (liver Sausage)
Fire Roasted Red Bell Peppers & 9 Ways To Use Them+