Cheddar and Chile Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
1/4 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon hot-pepper sauce
1/2 teaspoon ground cumin (optional)
1/2 pound sharp Cheddar cheese -- shredded
4 ounces pimientos -- diced
4 ounces green chiles -- diced
1 cup black ripe olive slices
1. In a 2-quart saucepan over medium heat, melt butter. Stir in flour
and cook, stirring, until mixture is smooth and bubbly. Remove from
heat; whisk in milk. Return to heat and bring to a boil, stirring
constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt,
hot pepper sauce, and cumin (if used).
2. Remove pan from heat; add cheese, pimiento, green chiles, and olives,
stirring until cheese melts. Adjust seasonings to taste.
3. To serve: Preheat oven to 350 degrees F. In boiling salted water,
cook 1 pound elbow macaroni, following package directions. Drain; toss
with sauce. Adjust seasonings if necessary. Pour into a 2-quart
casserole; top with an additional 1/2 pound sharp Cheddar cheese,
shredded. Cover; bake until mixture is heated through and cheese is
melted, 15 to 20 minutes.
* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 2 months. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in a saucepan or microwave oven on 50% power until
warmed through, about 3 minutes, whisking frequently and vigorously to
bring it to a creamy consistency.
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