Cheddar and Chile Sauce

[Guest guest]

Use as a sauce over food or as a dip. I love this spooned over Spanish rice.

Or bake as I directed with macaroni.

 

Cheddar and Chile Sauce

 

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

 

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).

Remove pan from heat; add cheese, pimiento, green chiles, and olives,

stirring until cheese melts. Adjust seasonings to taste.

 

To serve: Preheat oven to 350 degrees. 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.

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 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. Serves 5.

 

 

 

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