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Macaroni and Chili-Cheese

Preparation time; 20 min.
Baking time; 30 to 40 min.
oven temperature; 375 degrees
servings;4





List of Ingredients



• 2 cups uncooked elbow macaroni
  
• 4 Tbsp. butter or margarine
  
• 4 Tbsp. all-purpose flour
  
• 1 tsp. salt
  
• 2 cups milk
  
• 1 cup shredded Cheddar cheese
  
• 1 cup shredded Jack cheese
  
• 1 can (4oz.) diced mild green chilies
  
• 1/4 tsp pepper
  
• 1 Jar (2 oz.) pimientos, drained
  
• CRUMB TOPPING
  
• 2 Tbsp. melted butter or margarine
  
• 2 Tbsp. dry bread crumbs
  
• 1/4 cup shredded cheese
  






Instructions



1. Cook the macaroni according to package directions. Drain
   
2. During this time, melt butter in a saucepan. stir in the flour and salt. Cook for a minute until foamy. Stir in the milk. Cook, stirring until mixture thickens.
   
3. Stir in the cheeses,(reserving 1/4 cup for top) chilies and pepper. Combine with the cooked and drained macaroni.
   
4. Spoon mixture into a 3 quart casserole or rectangular baking dish. Add pimientos. Top with crumb mixture.
   
5. Bake at 375 degrees for 30 to 40 minutes until bubbly and crumb topping is lightly browned.
   






Final Comments


Can use 2 cups of cheddar cheese instead of cheddar and Jack, if desired.