Post by MarieAlice on May 21, 2003 9:45:54 GMT -6
Western Style Macaroni and Cheese
1/2 cups elbow macaroni, cooked, drained well
1 cup ea. red and green bell pepper
2 cups thick sliced ham, chopped
2 Tbsp. canola oil
3 Tbsp. flour
1 cup milk
1 cup plain yogurt
2 cups Jalapeno monterey jack cheese, shredded
2 chopped jalapenos
1 cup crushed tortilla chips
Sauté peppers and ham in oil until peppers are tender. Sprinkle flour over the top and stir. Add milk until thickened and then add yogurt. Stir constantly so it doesn't burn. When thickened again remove from heat and add cheese. Stir until melted. Fold in macaroni and put into baking dish and top 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* F. then broil after.
*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* F. for 20 minutes. THEN add chips and broil.
1/2 cups elbow macaroni, cooked, drained well
1 cup ea. red and green bell pepper
2 cups thick sliced ham, chopped
2 Tbsp. canola oil
3 Tbsp. flour
1 cup milk
1 cup plain yogurt
2 cups Jalapeno monterey jack cheese, shredded
2 chopped jalapenos
1 cup crushed tortilla chips
Sauté peppers and ham in oil until peppers are tender. Sprinkle flour over the top and stir. Add milk until thickened and then add yogurt. Stir constantly so it doesn't burn. When thickened again remove from heat and add cheese. Stir until melted. Fold in macaroni and put into baking dish and top 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* F. then broil after.
*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* F. for 20 minutes. THEN add chips and broil.