Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Dried elbow macaroni

  2. 1/2 cup 73g / 2.6oz Chopped red bell pepper

  3. 1/2 cup 73g / 2.6oz Chopped green bell pepper

  4. 1/4 lb 113g / 4oz Thickly-sliced ham - chopped

  5. 2 tablespoons 30ml Vegetable oil

  6. 1 1/2 tablespoons 22ml All-purpose flour

  7. 1/2 cup 118ml Milk

  8. 1/2 cup 118ml Plain yogurt

  9. 2 oz 56g Monterey Jack - chopped

  10. 1 teaspoon 5ml Minced pickled jalapeno pepper

  11. 1/3 cup 48g / 1.7oz Finely-crushed taco chips

Instructions Jump to Ingredients ↑

  1. 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.


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