Shelly's Recipe

Southwestern Macaroni and Cheese

Category: Noodles / Pasta

8 oz. elbow macaroni or cavatappi pasta
(ridged spiral pasta)
2 cups milk, divided
1/4 cup flour
2 cups shredded cheddar cheese
1 (4-oz.) can chopped green chiles
1/2 cup chopped green onions
1/3 cup chopped cilantro
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup plain dry bread crumbs
1/2 teaspoon paprika
1 teaspoon olive or canola oil

Cook pasta in large pot of lightly salted boiling water 4 to 5 minutes or until barely tender. Drain; rinse with cold water to cool. Place in large bowl.

Meanwhile, heat oven to 400. Spray 8-inch square glass baking dish with cooking spray. Whisk 1/4 cup milk and flour in small bowl until smooth.

Heat remaining 1 3/4 cups milk in heavy medium saucepan over medium heat until small bubbles form around outside edge. Add flour mixture; cook 2 to 3 minutes or until sauce bubbles and thickens, whisking constantly. Remove from heat.

Add cheese; stir until melted. Stir in chiles, green onions, cilantro, salt, black pepper and cayenne pepper. Pour over pasta; stir to mix. Place in baking dish.

Combine bread crumbs, paprika and oil in small bowl; sprinkle over pasta. (Casserole can be made up to 2 days ahead. Cover and refrigerate.) Bake, uncovered, 35 to 45 minutes or until bubbly and golden brown.