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 chilies 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 (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : Skim milk with a touch of sharp cheddar makes this version just as creamy as the original; we?ve added chopped green chilies and hot pepper sauce for a double dose of heat. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "email@example.com"
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 18.9mg||6 %|
|Sodium 327.1mg||11 %|
|Potassium 528.2mg||14 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 41.5g|
|Protein 16.2g||23 %|
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Calories per serving: 325
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