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 jalepenos
1 cup crushed tortilla chips, enough to cover top
Preheat broiler.
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 pour 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 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.