Ingredients

2 cup macaroni; medium elbow (shells work
1/4 cup butter; or margarine
3 tablespoon flour; or masa harina **
1 teaspoon salt
1/2 teaspoon garlic powder (or 3 cloves garlic; minced)
1/8 teaspoon black pepper
3 cup milk
1/4 cup onion; grated onion (i chop)
4 oz green chiles; chopped (or fresh roasted
2 oz pimiento; chopped (or red bell pepp
3 cup cheddar cheese*; shredded
1/2 cup crushed tortilla chips; (opt.)
1 paprika*
1 salsa* for garnish; opt.)

Procedure

* Original recipe calls for Jack cheese

** I keep Masa Harina in bags in freezer.

Cook macaroni in boiling salted water until tender but firm and drain.

Make cheese sauce (I do this part in microwave oven). Melt butter in large saucepan. Blend in flour, salt, garlic powder, and pepper. Cook , stirring constantly, 2 minutes. Slowly add milk, stirring until smooth. Add onion, chiles, and pimento. Cook until thickened. Stir in cheese and cook until melted.

Combine macaroni and cheese sauce. Pour into 2 1/2-quart casserole. Top with tortilla crumbs and sprinkle with paprika. Bake at 350 F degrees 25 minutes. Serve at once. Serves 6

Note: I sometimes top w/fresh salsa, or any kind. Most of my other changes or edits are in parentheses. This dish is good with other veges thrown in too. A good buffet dish for company. Masa Harina, if used in place of flour to thicken, gives dish a nice Mexican kind of flavor.

Source: adapted from The Los Angeles Times California Cookbook by Brenda Adams; posted lu 3/2/98.

Recipe by: Adapted from The LA Times California Cookbook
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