Recipe: Nacho Style Macaroni and Cheese

NACHO STYLE MACARONI AND CHEESE

2 tablespoons margarine or vegetable oil spread
3 tablespoons all-purpose flour
2 cups skim milk
1 cup (4 oz.) sharp Cheddar cheese
2 tablespoons grated Parmesan cheese (optional)
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
3 cups (12 oz.) elbow macaroni, uncooked
1 (4 oz.) can chopped green chilies, drained
1 (14 1/2 oz.) can Mexican-style stewed tomatoes, drained
1 (4 oz.) jar pimento pieces, drained
2 tablespoons chopped ripe olives (optional, for garnish)

Heat oven to 350 degrees F.

In medium saucepan over low heat, melt vegetable oil spread; with whisk, gradually stir in flour. Cook 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring frequently until mixture boils. Remove from heat. Add cheeses, salt and pepper, stirring until cheese melts and sauce is smooth.

Meanwhile, cook pasta according to package directions for 4 minutes; drain.

Stir together pasta, cheese sauce and remaining ingredients except olives; spoon into 2-quart casserole.

Bake, covered, 20 minutes or until hot; sprinkle with olives if desired.

Makes 10 servings (about 1 cup each)
Source: Deliciously Light and Healthy Pasta Recipe Book, San Giorgio and Ragu Light, Hershey Food Corporation and Van den Bergh Foods Co. Inc., 1995