Cheddar and Chile Sauce

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Cheddar and Chile Sauce Ingredients

1/4 c Butter or margarine	1/2 ts Ground cumin (optional)
1/4 c Flour	1/2 lb Sharp Cheddar cheese;
3 c Milk	4 oz Pimientos; diced
1 ts Salt	4 oz Green chiles; diced
1/2 ts Hot-pepper sauce	1 c Black ripe olive slices

Instructions for Cheddar and Chile Sauce

1. In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat; whisk in milk. Return to heat and bring to a boil, stirring constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt, hot pepper sauce, and cumin (if used). 2. Remove pan from heat; add cheese, pimiento, green chiles, and olives, stirring until cheese melts. Adjust seasonings to taste. 3. To serve: Preheat oven to 350 degrees F. In boiling salted water, cook 1 pound elbow macaroni, following package directions. Drain; toss with sauce. Adjust seasonings if necessary. Pour into a 2-quart casserole; top with an additional 1/2 pound sharp Cheddar cheese, shredded. Cover; bake until mixture is heated through and cheese is melted, 15 to 20 minutes. * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. NOTES : Heres a new twist to an old standby, macaroni and cheese. Try this sauce with spinach or artichoke pasta, instead of elbow macaroni (see step 3 for directions on cooking the pasta). Recipe by: the California Culinary Academy Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle on Sep 24, 1997

Main Ingredient: PastaCuisine: Uncategorized

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