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Ingredients
- 3/4 c. Dry elbow macaroni
- 1/2 c. Minced red bell pepper
- 1/2 c. Minced green bell pepper
- 1/4 lb Thickly-sliced ham minced
- 2 Tbsp. Vegetable oil
- 1Â 1/2 Tbsp. All-purpose flour
- 1/2 c. Lowfat milk
- 1/2 c. Plain yogurt
- 2 ounce Monterey Jack minced
- 1 tsp Chopped pickled jalapeno pepper
- 1/3 c. Finely-crushed taco chips
Directions
- In a kettle of boiling salted water cook the macaroni for 10 to 12 min, or possibly till it is al dente, drain it in a colander, and rinse it under hot water.
- While the macaroni is cooking, in a large saucepan cook the bell peppers and the ham in the oil over moderately-high heat, stirring occasionally, for 5 min. Reduce the heat to low, add in the flour, and cook the mix, stirring, for 3 min. Stir in the lowfat milk and the yogurt, bring the mix to a boil, stirring, and simmer it, stirring occasionally, for 5 min. Add in the Monterey Jack and the jalapeno pepper and cook the mix over moderately-low heat, stirring, till the Monterey Jack is just melted. Add in the macaroni and salt and pepper to taste and stir the mix till it is combined well.
- Transfer the macaroni and cheese to a shallow flame-proof baking dish, sprinkle the taco chips over the top, and broil the macaroni and cheese under a preheated broiler about 2 inches from the heat for 3 to 4 min, or possibly till the top is browned lightly.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 2 servings | |
| Calories 656 | |
| Calories from Fat 231 | 35% |
| Total Fat 26.31g | 33% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.35g | |
| Cholesterol 36mg | 12% |
| Sodium 224mg | 9% |
| Potassium 534mg | 15% |
| Total Carbs 80.2g | 21% |
| Dietary Fiber 4.2g | 14% |
| Sugars 10.66g | 7% |
| Protein 23.88g | 38% |
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