Jean B. wrote on 17 Mar 2007 in rec.food.cooking

Jean B., thinking of a version that included chopped green
chiles...



* Exported from MasterCook *

Nacho Style Macaroni and Cheese

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheese Ragú
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons 70% vegetable oil spread
3 tablespoons all-purpose flour
2 1/2 cups skim milk
1 cup shredded sharp Cheddar cheese (4 oz.)
2 tablespoons grated Parmesan cheese (optional)
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
3 cups elbow macaroni (12 oz.) -- uncooked
1 4 1/2-ounce can chopped green chilies -- drained
1 14 1/2-ounce can Mexican-style stewed tomatoes -- drained
1 4-ounce jar pimento pieces -- drained
2 tablespoons chopped ripe olives (optional)

Heat oven to 350 degrees F. In medium saucepan over low heat, melt
vegetable oil spread; with whisk, gradually stir in flour. Cook 1 minute,
stirring constantly.

Gradually add milk; cook over medium heat, stirring frequently until
mixture boils. Remove from heat. Add cheeses, salt and pepper, stirring
until cheese melts and sauce is smooth.

Meanwhile, cook pasta according to package directions for 4 minutes;
drain. Stir together pasta, cheese sauce and remaining ingredients except
olives; spoon into 2-quart casserole. Bake covered, 20 minutes or until
hot; sprinkle with olives if desired.

Source:
"Ragú"
S(Internet address):
"http://www.eat.com/index.html"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 6g Fat (25.6%
calories from fat); 10g Protein; 32g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 0 0 0 4908 2130706543 2130706543 0 848 20197 0 4487
2130706543