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Name: Brendas Macaroni and Cheese with Chiles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Macaroni; medium elbow; 1/2 c Crushed tortilla chips;; 3 tb Flour; or masa harina **; 1 ts Salt; 2 oz Pimiento; chopped (or red; Paprika*; 1/8 ts Black pepper; 3 c milk; Salsa* for garnish; opt.); 3 c Cheddar cheese*; shredded; 1/2 ts Garlic powder (or 3 cloves; 1/4 c Butter; or margarine; 1/4 c Onion; grated onion (I chop); 4 oz Green chiles; chopped (OR

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INGREDIENTS

2 c Macaroni; medium elbow
1/2 c Crushed tortilla chips;
3 tb Flour; or masa harina **
1 ts Salt
2 oz Pimiento; chopped (or red
Paprika*
1/8 ts Black pepper
3 c milk
Salsa* for garnish; opt.)
3 c Cheddar cheese*; shredded
1/2 ts Garlic powder (or 3 cloves
1/4 c Butter; or margarine
1/4 c Onion; grated onion (I chop)
4 oz Green chiles; chopped (OR

Servings

INSTRUCTIONS

* Original recipe calls for Jack cheese ** I keep Masa Harina in bags in freezer. Cook macaroni in boiling salted water until tender but firm and drain. Make cheese sauce (I do this part in microwave oven). Melt butter in large saucepan. Blend in flour, salt, garlic powder, and pepper. Cook , stirring constantly, 2 minutes. Slowly add milk, stirring until smooth. Add onion, chiles, and pimento. Cook until thickened. Stir in cheese and cook until melted. Combine macaroni and cheese sauce. Pour into 2 1/2-quart casserole. Top with tortilla crumbs and sprinkle with paprika. Bake at 350 F degrees 25 minutes. Serve at once. Serves 6 Note: I sometimes top w/fresh salsa, or any kind. Most of my other changes or edits are in parentheses. This dish is good with other veges thrown in too. A good buffet dish for company. Masa Harina, if used in place of flour to thicken, gives dish a nice Mexican kind of flavor. Source: adapted from The Los Angeles Times California Cookbook by Brenda Adams; posted lu 3/2/98. Recipe by: Adapted from The LA Times California Cookbook Posted to recipelu-digest by Badams on Mar 02, 1998

NOTES

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Brendas Macaroni and Cheese with Chiles

2 c Macaroni; medium elbow
1/2 c Crushed tortilla chips;
3 tb Flour; or masa harina **
1 ts Salt
2 oz Pimiento; chopped (or red
 Paprika*
1/8 ts Black pepper
3 c milk
 Salsa* for garnish; opt.)
3 c Cheddar cheese*; shredded
1/2 ts Garlic powder (or 3 cloves
1/4 c Butter; or margarine
1/4 c Onion; grated onion (I chop)
4 oz Green chiles; chopped (OR

* Original recipe calls for Jack cheese    ** I keep Masa Harina in bags in freezer.    Cook macaroni in boiling salted water until tender but firm and drain.    Make cheese sauce (I do this part in microwave oven). Melt butter in large  saucepan. Blend in flour, salt, garlic powder, and pepper. Cook , stirring  constantly, 2 minutes. Slowly add milk, stirring until smooth. Add onion,  chiles, and pimento. Cook until thickened. Stir in cheese and cook until  melted.    Combine macaroni and cheese sauce. Pour into 2 1/2-quart casserole. Top  with tortilla crumbs and sprinkle with paprika. Bake at 350 F degrees 25  minutes. Serve at once. Serves 6    Note: I sometimes top w/fresh salsa, or any kind. Most of my other changes  or edits are in parentheses. This dish is good with other veges thrown in  too. A good buffet dish for company. Masa Harina, if used in place of flour  to thicken, gives dish a nice Mexican kind of flavor.    Source: adapted from The Los Angeles Times California Cookbook by Brenda  Adams; posted lu 3/2/98.    Recipe by: Adapted from The LA Times California Cookbook    Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 02,  1998

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 6 Servings

Calories: 18
Calories from Fat: 6 (33%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 2.4mg		1 %
Sodium 13mg		0 %
Potassium 58.9mg		2 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.8g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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