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Tex-Mex Mac 'n' Cheese

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 cups 355ml Elbow macaroni

    2. 2 teaspoons 10ml Vegetable oil

    3. 1/3 cup 20g / 0.7oz Minced red onion

    4. 1/3 cup 48g / 1.7oz Finely chopped red pepper

    5. 1/2 teaspoon 2 1/2ml Cumin

    6. 1 tablespoon 15ml Butter or margarine

    7. 1/4 cup 15g / 1/2oz All-purpose flour

    8. 3 cups 711ml Skim milk

    9. 1 teaspoon 5ml Salt

    10. 1/4 teaspoon 1 1/3ml Freshly ground pepper

    11. 1/4 teaspoon 1 1/3ml Hot pepper sauce

    12. 1/2 cup 73g / 2.6oz Shredded sharp cheddar cheese

    13. 4 1/2 oz 127g Chopped green chiles - canned

    14. 1/4 cup 36g / 1 1/3oz Plain dry bread crumbs

    15. 2 tablespoons 30ml Chopped fresh parsley Vegetable cooking spray

    Instructions Jump to Ingredients ↑

    1. 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

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