Page 233 - Harrington Family Recipes

Nacho Style Macaroni & Cheese

Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp vegetable oil
3 tbsp all-purpose flour
2 1/2 c skim milk
2 c cheddar cheese, shredded
2 tbsp Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
12 oz elbow macaroni -- uncooked
1 can chopped green chiles
1 can stewed tomatoes, Mexican style -- drained
1 jar pimientos -- chopped
2 tbsp ripe olives -- chopped

Heat oven to 350 degrees. In medium saucepan over low heat, heat
vegetable oil; with whisk, gradually stir in flour. Cook 1 minute,
stirring constantly. Gradually add milk; cook over medium heat, stirring
frequently until mixture boils. Simmer for 2 minutes to cook flour
thoroughly. Remove from heat. Add cheese, salt and pepper, stirring
until cheese melts and sauce is smooth.

Meanwhile, cook pasta according to package directions; drain. Stir
together pasta, cheese sauce and remaining ingredients, except olives.
Spoon into a 2-quart casserole.

Bake, covered, for 20 minutes or until hot; sprinkle with olives, if
desired.
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Per Serving (excluding unknown items): 280 Calories; 11g Fat (36.8%
calories from fat); 13g Protein; 31g Carbohydrate; 1g Dietary Fiber; 26mg
Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : I made this and loved it. I am not sure Les liked it as
much as I did. I accidentally bought chopped olives with
a jalapeno flavor. I thought they added a lot. --ch

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