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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the macaroni in a large pan of boiling water according to packet instructions until al dente. | 2. Meanwhile, heat the oil in a medium saucepan, and cook the shallots, capsicum and garlic over medium heat for 5 minutes, until soft. Transfer to a plate and set aside. | 3. Add the butter to the pan and melt. Add the chilli powder and flour. Cook, stirring, for 1 minute, over medium-low heat. Gradually add the milk a little at a time, stirring until smooth. | 4. Stir gently until the mixture comes just to the boil, then reduce the heat slightly and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted. | 5. Drain the pasta and return to the pan. Add the cheese sauce and stir to coat, then fold through the shallots, capsicum and kidney beans. Season to taste. Serve immediately with a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
macaroni	300			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	4		sliced	460.8	107.52	16.0	0.64
red capsicum	1		cut	-	-	-	-
garlic clove	2		crushed	-	-	-	-
butter	40			3420.0	157.14	106.86	288.0
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
plain flour	2	tablespoons		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
cheese	2	cups	grated	953.1	6.318	57.78	77.598
red kidney bean	400	g	rinsed drained	1320.0	239.2	97.48	1.0
green salad				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.