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"Macaroni and Chili-Cheese"

Recipe Source: Potatoes, Pasta and Rice from Great American Recipes Pasta, Rice, Grains & Beans Recipe File Serving Size: Makes 4 servings

Amount Ingredient 2 cups uncooked elbow macaroni 4 tablespoons butter or margarine 4 tablespoons all purpose flour 1/2 teaspoon salt 2 cups milk 1 cup shredded cheddar cheese 1 cup shredded Jack cheese 4 ounce can diced mild green chilies 1/4 teaspoon pepper 2 ounce jar pimientos, drained Crumb Topping: (optional) 2 tablespoons melted butter or margarine 2 tablespoons dry bread crumbs 1/4 cup shredded cheese

Preparation Instructions:

1. Cook the macaroni according to package directions. Drain.

2. During this time, melt butter in a saucepan. Stir in the flour and salt. Cook for a minute until foamy. Stir in the milk. Cook, stirring until mixture thickens.

3. Stir in the cheddar and Jack cheeses, chilies and pepper. Combine with the cooked, drained macaroni.

4. Spoon mixture into a 3 quart casserole or rectangular baking dish. Add pimientos. Top with crumb mixture, if used.

5. Bake at 375 degrees for 30 to 40 minutes until bubbly and crumb topping is lightly brown.

Chorizo variation: Remove 1/2 pound chorizo (spicy Mexican sausage) from casing. Break up and fry in a skillet for 5 to 8 minutes. Drain off grease. Add to the macaroni and cheese before baking.

Per serving: 632 calories; 25.4 g protein; 33.4 g fat; 56.8 g carbohydrates; 1192 mg sodium.

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