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Mexican   -   Gratin Of Mustard-Scented Macaroni   adapted from Vegetarian Pasta by Marlena Spieler

  • 1 Medium Green Bell Pepper -- finely chopped
  • 12 Ounces Macaroni
  • 1/2 Ounce Butter
  • 1 Tablespoon Flour
  • 1 Cup Hot Milk
  • 3 Tablespoons Sour Cream
  • 2 Teaspoons Dijon Mustard
  • Hot Sauce -- to taste
  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Turmeric
  • 3 Cloves Garlic -- finely chopped
  • 12 Ounces Cheddar Cheese -- grated
  • Salt And Pepper -- to taste
  • Nutmeg -- to taste
  • 1 Teaspoon Paprika
Directions Roast the bell pepper and dice fine. Cook pasta as directed. Set aside. Heat butter in pan, then add flour. Cook for 1 minute. Remove from heat and stir in hot milk, then return to the heat and stir until mixture thickens. Combine bell pepper, pasta, sauce, sour cream, mustard, hot sauce, cumin, turmeric, garlic, cheese, salt, pepper and nutmeg. Pour into a casserole dish, sprinkle with paprika and bake at 375 degrees for 40 minutes. Serve.
Serves 4
Time to Make 0:00

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