Pasta and Jalapeno Cheese Sauce With Fresh Salsa |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Somewhat like mac and cheese bake. Very cheesy, the jalapeno adds a nice kick, and the fresh salsa is fantastic. This dish can be made ahead and refrigerated for up to a day. Ingredients:
5 cups rotini pasta |
3 tablespoons butter |
1/4 cup all-purpose flour |
1 teaspoon dry mustard |
3 cups whole milk |
3 cups old cheddar cheese, shredded |
2 tablespoons jalapenos, seeded and finely chopped (fresh or canned) |
2 large tomatoes, chopped and seeded |
2 tablespoons coriander, finely chopped |
2 teaspoons white vinegar |
1 teaspoon lemon juice |
1 large garlic clove, crushed |
1 teaspoon dried oregano |
1 teaspoon cumin |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°F Bring a large pot of salted water to boil, add pasta, boil uncovered, stirring often, until al dente. About 8 minutes.
2. Melt the butter in saucepan over medium heat. Stir in the flour and dry mustard, cook 1 minute. Gradually whisk in milk, continue whisking until thickened, about 6 minutes.
3. Drain pasta and set aside. Lightly grease 9X13 carrerole dish.
4. Remove sauce pan from heat, add 2 and 1/2 cups cheddar cheese and the jalapeno. Stir until cheese is melted, taste and add more jalapeno is desired.
5. Pour cheese sauce over the pasta, and toss to coat. Then pour into casserole dish, sprinkle with remaining cheese.
6. Bake for 40-45 minutes or until the sauce is bubbly.
7. Mix the tomatoes, corriander, vinegar, garlic, lemon juice and seasonings.Set aside to marinate.
8. Remove pasta from oven, spoon the salsa over the casserole.
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