Western-Style Macaronie and Cheese

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This is a great Western twist on an old classic.

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Ingredients

  • 1 1/2 C. elbow macaroni, cooked, drained well
  • 1 C. ea. red and green bell pepper
  • 2 C. thick sliced ham, chopped
  • 2 Tbs. canola oil
  • 3 Tbs. flour 1 C. milk
  • 1 C. plain yogurt
  • 2 C. Jalapeno Monterey jack cheese, shredded
  • 2 chopped jalapenos
  • 1 C. crushed tortilla chips

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Directions

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 degrees then broil after.

Tip: 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 temperature and then bake at 350 degrees for 20 minutes. Then add chips and broil.


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