PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Cheddar and Chile Sauce
  Back To Index
    Cheddar and Chile Sauce

  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon hot-pepper sauce
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 pound sharp Cheddar cheese -- shredded
  • 4 ounces pimientos -- diced
  • 4 ounces green chiles -- diced
  • 1 cup black ripe olive slices
  • 1. In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat; whisk in milk. Return to heat and bring to a boil, stirring constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt, hot pepper sauce, and cumin (if used).

    2. Remove pan from heat; add cheese, pimiento, green chiles, and olives, stirring until cheese melts. Adjust seasonings to taste.

    3. To serve: Preheat oven to 350 degrees F. In boiling salted water, cook 1 pound elbow macaroni, following package directions. Drain; toss with sauce. Adjust seasonings if necessary. Pour into a 2-quart casserole; top with an additional 1/2 pound sharp Cheddar cheese, shredded. Cover; bake until mixture is heated through and cheese is melted, 15 to 20 minutes.

    * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency.

    NOTES : Here's a new twist to an old standby, macaroni and cheese. Try this sauce with spinach or artichoke pasta, instead of elbow macaroni (see step 3 for directions on cooking the pasta).
    Serves: 5

    From: The California Culinary Academy
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Wed, 24 Sep 1997

    *BACK TO PASTA*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com