California Macaroni and Cheese
Nutrition
Calories: 535.1 kcalCarbohydrates: 45.67 gProtein: 24.38 gFat: 25.95 gSaturated Fat: 16.09 gCholesterol: 78.3 mgSodium: 427.94 mgFiber: 1.73 gVitamin A: 19.7235 IUCalcium: 517.67 mgIron: 1.44 mg
Ingredients
- 2 cups elbow macaroni small mostaccioli or other small pasta
- 3 tsp butter
- 1/2 medium onion chopped (1/4 cup)
- 3 tsp flour
- 1 cup milk or half-and-half
- 1/2 cup dry white wine
- 2 cups grated sharp cheddar cheese
- 2 tsp freshly chopped Anaheim chiles or canned green chiles optional
- Salt
- Pepper to taste
- 1/4 tsp cayenne pepper optional
Instructions
- In this version, a little wine is added to give a zippy flavor, as are some optional chopped green chiles. If you wish to make the dish heartier, a cup of diced chicken, ham, or bay shrimp can be mixed into the macaroni before baking.
- Cook the pasta as per package directions and drain. Do not overcook.
- Melt the butter in a saucepan, add the onion, and cook until just limp. Add the flour and stir until well blended. Slowly add the milk and stir until the sauce is slightly thick. Add the wine (don't worry if the mixture looks a little curdly) and then the cheese, and the chiles, if used. Add the seasonings and stir until the cheese is melted.
- Butter a 1-1/2 to 2-quart casserole. Add the drained pasta. Pour the sauce over it and mix with the pasta.
- Bake at 350° for 25 minutes. A sprinkle of paprika may be added to the top for extra color.