Ingredients vegetarian 8 servings

• 2 boxes of Elbow Macaroni
• 1lb. block of Sharp White Chedder Cheese
• 1lb. block of Jalapeno Cheese
• 1/2 lb. of All-Purpose Flour
• 1/2 lb. of butter 
• 1 qt. of 1% milk
• Ghee for sauteeing
• 1 lg. onion
• 4 garlic cloves
• 1 green bell pepper
• 1 orange bell pepper
• 1 yellow squash
• 1 tomato (seeded) 
• Salt to taste
• Chili powder
• Rosemary
• Thyme
• Breadcrumbs

Directions

1. Boil salted water for macaroni, mix periodically and cook pasta until tender
2. Grate the blocks of cheese and put to the side
3. Rinse cooked macaroni under cook water and set aside 
4. Mince onions, garlic, rosemary & thyme
5. Dice both bell peppers, tomato and squash
6. Heat a sautee pan, melting a spoon of Ghee
7. Once pan is heated, add onion, garlic & herbs. Sautee until soft
8. Add the remaining vegetables. Cook until vegetables are soft
9. In a heavy sauce pan melt the butter
10. Once the butter is melter add the flour and mix until a smooth mixture occurs (roux)
11. Now add milk and bring to a boil and ad 1/3 of the CHEDDER cheese
12. Constantly stir the sauce so it does not burn or stick
13. Slowly add the rest of the CHEDDER cheese 
14. Add chili powder for taste
15. After a while the sauce should become nice and thick
16. Distribute the pasta into a ceramic baking dish. (Do not use glass it will cause macaroni to burn)
17. Slightly salt the plain pasta. Then add the cooked vegetables
18. Mix the vegetables into the macaroni
19. Take shredded jalapeno cheese and mix it into the macaroni
20. Spoon the cheese sauce into the macaroni. You can put as much or as little cheese sauce as you want.
21. Smooth the top of the macaroni
22. Add the rest of the jalapeno cheese on top of the pasta
23. Heat the oven to 350 and cook for 20-25 minutes
24. In a seperate bowl mix melted ghee and bread crumbs
25. Take the pasta out of the oven and cover the top with bread crums
26. Continue to bake for another 10-15 minutes
27. Let it cool for 5-10 minutes
28. Serve and Enjoy!!!!!!!

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