Just got settled in Mountain Lakes Resort in Lytle Creek, CA. The grounds are beautiful and there are planty of catfish in the lakes. Unfortinately, I don't eat catfish, so while I was at home in Victorville to take care of a few errands, I whipped up a "new' cassarole for Greg: NachoRoni and Cheese. It would have been just as easy to cook in the "Rockstar Motor Coach aka the Green Whale."My dear friend, Betty Loscher, will be so proud of me...and Bobie Pennington Stallcup...your man will love this.
NachoRoni and Cheese
PASTA
4 quarts boiling salted water
2 cups large elbow macaroni
SAUCE
8 oz. Velveta Cheese
8 oz. medium or shart Cheddar cheese
6 oz. canned evaporated milk
7 oz. Ortega fire roasted Diced Green Chilis
1/4 tsb. El Mexicano HOT Pico de Gallo
TOPPING
1 cup crushed corn flake crumbs
2 pats of butter
1/8 tsp. paprika
1/8 tsp. chili powder
DIRECTIONS: Pre-heat oven to 350 degees. Start salted water boiling in large pot. Add macaroni to water and boil per directions until tender. Drain.
Cut into cubes and mix with canned milk in 6 cup saucepan. Melt showly over low flame. Stir in can of chilis with liquid. Add Pico de Gallo. NOTE: To make spicier pasta, use more Pico de Gallo, and/or hotter diced chilis. Personally, I like it "Gringa" style: tasty but not hot.
Cover with sauce and stir gently. transfer to 8X8 glass or metal baking dish. Sprinkle cornflake crumbs evenly over top of pasta mix. Dot with butter. Finish with sprinkle of paprika and chili powder for color and added flavor.
Bake only until bubbly and the topping is light brown (30 minutes max). Serve with salad or fruit.
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