Shelly's Recipe

RANCH HOUSE MACARONI AND CHEESE

Category: Pasta - Baked

1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp salt, ground cumin and crushed red pepper flakes
1/4 tsp pepper
2 tbsp jalapeno chilies, seeded and finely chopped
2 cups sharp Cheddar cheese, shredded
1 (7 oz) jar roasted red peppers, drained well, thinly sliced
1/4 cup bottled ranch style dressing
8 oz wagon wheel pasta, cooked al dente according to pkg directions, drained
2 tbsp green onions, sliced

Preheat oven to 375. In large, deep saucepan, heat butter until sizzling. Stir in flour. Cook over medium heat, stirring, 1 to 2 minutes or until flour is golden.

Gradually whisk in milk and cook, stirring 8 to 10 minutes or until mixture is thick and smooth. Off heat, stir in salt, cumin, red pepper flakes, pepper, chilies and Cheddar. Stir until cheese melts. Add red peppers, dressing and cooked pasta, mixing well.

Pour into oval 8x10-inch lightly buttered casserole or similar baking dish. Bake for 20 to 25 minutes, until cheese is bubbly. Sprinkle with the sliced green onions.