Mexican Southwestern Macaroni and Cheese

posted by Sue Freeman 07-21-98 7:03 PM

Southwestern Style Macaroni and Cheese

1 1/2 cups elbow macaroni cooked al dente and drained well (keep warm)
1 cup EACH Red and green bell pepper
2 cups thick sliced ham, chopped
2 TBSP veggie oil
3 TBSP flour
1 cup milk
1 cup plain yogurt
2 cup jalepeno montery jack cheese, shredded
2 chopped jalepeno's
1 cup crushed tortilla chips (or more if you like.. you need to cover the top)

Saute All Peppers and ham in oil til peppers are tender. Sprinkle flour over the top and stir. Add milk til thickened
and then add yogurt.

Stir constantly so it doesn't burn. When thickened again remove from heat and add cheese. Stir til melted. Fold in macaroni and pout into baking dish and to with tortilla chips. If the pasta was kept warm and the sauce is hot Broil until golden brown. If not then bake for 15 minutes at 375 then broil off.

If you make this ahead don't add the chips until the last minute. Take out of the fridge about an hour to bring to
room temp and then bake at 350 for 20 minutes. THEN add chips and broil.

IF you put it in cold, you should start with a low temp. (250 for about 15 minutes then bring temp up to 350 for 10 minutes then broil.

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