This is mac and cheese with a bit of a twist. Makes a reasonable and easy meal.
8 cups water
1 teaspoon salt
3 cups of elbow macaroni
2 tablespoons butter
1/4 cup finely chopped onion
2 teaspoons of chilli powder
3 tablespoons all purpose flour
3 cups of milk
1 cup of grated Monterey Jack cheese
1/2 a cup of grated sharp cheddar cheese
1/2 cup salsa
1/2 cup crushed nacho chips
Combine water and salt in large sauce pan, bring to boil.
Boil, uncovered, for 8 to 10 minutes, stirring occasionally, until tender but firm.
Drain, transfer to greased 2 quart casserole.
Melt butter in medium sauce pan on medium heat. Add onion and chilli powder. Cook for about three minutes, stirring often, until softened.
Add flour. Heat and stir for one minute. Slowly add milk, stirring constantly until smooth. Heat and stir until boiling and second remove from heat.
Add next three ingredients. Stir until cheese is melted. Add to pasta. Stir to coat.
Sprinkle nacho chips over pasta mixture. Bake uncovered in 350° oven for about 45 minutes until bubbling and golden. Makes about seven cups.
— Judy Lange