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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mexican Wagon Wheels and Cheese Recipe

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This recipe for Mexican Wagon Wheels and Cheese is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sweet red pepper,cored, seeded and chopped
1 green bell pepper, cored, seeded and chopped
4 scallions, thinly sliced
3 cloves garlic, chopped
3 Tbsp unsalted butter
1/4 cup all-purpose flour
1 quart 2% milk
1 tsp salt
1/2 tsp chili powder
2 cups reduced-fat Mexican cheese blend
2 cups reduced-fat shredded mozzarella
1 lb wagon wheel pasta, cooked following package directions
Directions:
Directions:
Heat oven to 350ºF. Coat a 13x9-inch baking pan with nonstick cooking spray.

Heat a large nonstick skillet over medium-high heat; coat with nonstick cooking spray and add red and green peppers, scallions and garlic. Cook for 5 minutes, stirring frequently, until peppers soften. Set aside.

In a large saucepan, melt butter over medium-high heat. Whisk in flour and cook 1 minute; gradually whisk in milk and bring to a boil. Cook 2 minutes or until thickened. Turn off heat and stir in salt, chili powder and 1 3/4 cups of each of the cheeses until smooth. Add cooked pasta and pepper mixture and stir until combined.

Turn out mixture into prepared pan and scatter remaining 1/4 cup of the cheeses over top. Bake at 350ºF for 30 minutes, until bubbly and lightly browned.
Personal Notes:
Personal Notes:
Makes: 8 servings. Prep: 20 minutes. Cook: 8 minutes. Bake: 30 minutes.

 

 

 

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