Baked Macaroni Western Style

Baked Macaroni Western Style

2 cups macaroni, uncooked
1 1/2 cups milk
3 tablespoons light cream
2 tablespoons butter
2 tablespoons flour
2 cups Cheddar cheese, shredded
1 cup tomatoes, chopped
3 tablespoons green chiles, diced
1/2 teaspoon cayenne pepper
Salt, to taste

Cook the macaroni according to package directions; drain well.

Meanwhile, warm the milk and cream in a small saucepan over medium heat, or in a glass measuring cup in a microwave oven for about 2 minutes. Do not boil.

In another saucepan, melt the butter and add flour, stirring until a paste forms. Pour the warmed milk into the butter mixture and cook, stirring constantly, until thick and creamy. Add cheese a little at a time, stirring until melted.

Stir in tomatoes, chiles and seasonings. Combine the hot macaroni and the sauce, blending well. Pour into a buttered, 2-quart casserole dish. Bake uncovered at 400 degrees F for 35 to 40 minutes, or until top is nicely browned.

Mac & Cheese NOW

Cook one 12 oz package of elbow macaroni according to package directions
Place a 16 oz jar of nacho sauce your favorite without lid in the microwave and heat until hot 1 ½ minutes or follow label directions. Should be placed in bowl incase of boil over.
Grade ¼ jack cheese 16 oz package.
Place the macaroni in large bowl and mix in the jack cheese then with oven mitts pour the nacho cheese over the macaroni and serve NOW.

I made this up last Christmas and everyone thought it was completely from scratch.