Tex-Mex Mac 'n' Cheese

Recipe Ingredients

1 1/2 cups	355ml	Elbow macaroni
2 teaspoons	10ml	Vegetable oil
1/3 cup	20g / 0.7oz	Minced red onion
1/3 cup	48g / 1.7oz	Finely chopped red pepper
1/2 teaspoon	2.5ml	Cumin
1 tablespoon	15ml	Butter or margarine
1/4 cup	15g / 0.5oz	All-purpose flour
3 cups	711ml	Skim milk
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1/4 teaspoon	1.3ml	Hot pepper sauce
1/2 cup	73g / 2.6oz	Shredded sharp cheddar cheese
4 1/2 oz	127g	Chopped green chiles - canned
1/4 cup	36g / 1.3oz	Plain dry bread crumbs
2 tablespoons	30ml	Chopped fresh parsley
		Vegetable cooking spray

Recipe Instructions

1. Heat oven to 375F. 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 chiles 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

Source:
Ladies Home Journal

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