|
|
|
|
 |
|
|
| Tex-Mex Mac And Cheese, Lhj Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
|
|
|
Ingredients
1 1/2 cup elbow macaroni
2 teaspoon vegetable oil
1/3 cup minced red onion
1/3 cup finely chopped red pepper
1/2 teaspoon cumin
1 tablespoon butter or margarine
1/4 cup all-purpose flour
3 cup skim milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon hot pepper sauce
1/2 cup shredded sharp cheddar cheese
4 1/2 oz chopped green chilies; canned
1/4 cup plain dry bread crumbs
2 tablespoon chopped fresh parsley
1 vegetable cooking spray
Cooking Directions:
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
pasta,tex-mex
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
