*  Exported from  MasterCook  *
                          Cheddar and Chile Sauce
 Recipe By     : the California Culinary Academy
 Serving Size  : 5    Preparation Time :0:30
 Categories    : Side Dishes                      Make-Ahead Dishes
                 Pasta & Pasta Sauces             Sauces & Dressings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
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 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).
 Nutr. Assoc. : 0 0 0 0 3726 3616 0 0 0 160