Mexi Mac 'n' Cheese

Składniki

8 cups Water

1 tsp Salt

3 cups Elbow macaroni

2 tbsp Butter (or hard margarine)

1/4 cup Finely chopped onion

2 tsp Chili powder

3 tbsp All-purpose flour

3 c Milk

1 c Grated Monterey Jack cheese

1/2 cup Grated sharp Cheddar cheese

1/2 c Salsa

1/2 Crushed nacho chips

Wskazówki

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Transfer to greased 2 quart (2 L) casserole. Melt butter in medium saucepan on medium. Add onion and chili powder. Cook for about 3 minutes, stirring often, until softened. Add flour. Heat and stir for 1 minute. Slowly add milk, stirring constantly until smooth. Heat and stir until boiling and thickened. Remove from heat. Add next 3 ingredients. Stir until cheese is melted. Add to pasta. Stir to coat. Sprinkle nacho chips over pasta mixture. Bake, uncovered, in 350°F (175°C) oven for about 45 minutes until bubbling and golden. Makes 7 cups (1.75 mL). 1 cup (250 mL): 400 Calories; 15 g Total Fat (1.5 g Mono, 0.5 g Poly, 8 g Sat); 35 mg Cholesterol; 50 g Carbohydrate; 2 g Fibre; 17 g Protein; 520 mg Sodium