Recipes from Mexico :: Mexican Side Dishes
2 c. macaroni, uncooked
1 1/2 (one and one-half) c. milk
3 Tbsp. light cream
2 Tbsp. butter
2 Tbsp. flour
2 c. Cheddar cheese, shredded
1 c. tomatoes, chopped
3 Tbsp. green chiles, diced
1/2 tsp. cayenne pepper
Salt, to taste
Cook the macaroni according to pkg. directions; drain well.
Meanwhile, warm the milk and cream in a small saucepan over med. heat, or in a glass measuring c. in a microwave oven for about 2 mins. Do not boil.
In another saucepan, melt the butter and add flour, stirring until a paste forms. Pour the warmed milk into the butter mixture and cook, stirring constantly, until thick and creamy. Add cheese a little at a time, stirring until melted.
Stir in tomatoes, chiles and seasonings. Combine the hot macaroni and the sauce, blending well. Pour into a buttered, 2-quart casserole dish. Bake uncovered or without a lid at 400 degrees fahrenheit for 35 to 40 mins., or until top is nicely browned.
