Southwestern-Style Macaroni And Cheese

Recipe Ingredients

3/4 cup	177ml	Dried elbow macaroni
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1/4 lb	113g / 4oz	Thickly-sliced ham - chopped
2 tablespoons	30ml	Vegetable oil
1 1/2 tablespoons	22ml	All-purpose flour
1/2 cup	118ml	Milk
1/2 cup	118ml	Plain yogurt
2 oz	56g	Monterey Jack - chopped
1 teaspoon	5ml	Minced pickled jalapeno pepper
1/3 cup	48g / 1.7oz	Finely-crushed taco chips

Recipe Instructions

In a kettle of boiling salted water cook the macaroni for 10 to 12 minutes, or until it is al dente, drain it in a colander, and rinse it under warm water.

While the macaroni is cooking, in a large saucepan cook the bell peppers and the ham in the oil over moderately-high heat, stirring occasionally, for 5 minutes. Reduce the heat to low, add the flour, and cook the mixture, stirring, for 3 minutes. Stir in the milk and the yogurt, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 5 minutes. Add the Monterey Jack and the jalapeno pepper and cook the mixture over moderately-low heat, stirring, until the Monterey Jack is just melted. Add the macaroni and salt and pepper to taste and stir the mixture until it is combined well.

Transfer the macaroni and cheese to a shallow flame-proof baking dish, sprinkle the taco chips over the top, and broil the macaroni and cheese under a preheated broiler about 2 inches from the heat for 3 to 4 minutes, or until the top is browned lightly.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-D296 broadcast 04-29-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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