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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this recipe when helping a friend look up a spicy version of Mac-N-Cheese. ;) Ingredients:
1 1/2 cups onions, finely chopped |
2 large garlic cloves, minced |
2 tablespoons jalapenos, minced |
1 teaspoon ground coriander |
1 1/2 teaspoons ground cumin |
1/4 cup butter |
1/4 cup flour |
4 cups milk |
2 (14 1/2 ounce) cans diced tomatoes, drained |
1/2-1 teaspoon cayenne |
salt and pepper |
1 lb elbow macaroni |
1 1/2 cups monterey jack cheese, grated |
1 1/2 cups cheddar cheese, grated |
1 1/2 cups breadcrumbs |
1 1/3 parmesan cheese, grated |
Directions:
1. In a large skillet, cook the onion, garlic, jalapenos, coriander and cumin and butter until the onion is softened.
2. Add in the flour and cook the mixture, stirring, for 3 minutes.
3. Add the milk in a stream, whisking constantly, and bring the liquid to a boil.
4. Add the tomatoes and stir.
5. Simmer the mixture for 2 minutes and then add the cayenne and salt and pepper, to taste.
6. In a stockpot of boiling, salted water, cook the macaroni for 6-7 minutes, or until it is barely al dente.
7. Drain well and combine pasta, in a large bowl, with the tomato mixture.
8. Stir in the Monterey Jack and Cheddar cheese and transfer the mixture to a buttered 9 x 13 baking dish.
9. In a small bowl, stir together the bread crumbs and Parmesan. Sprinkle evenly over the macaroni mixture.
10. Bake in a 375 degree oven for 20-25 minutes or until golden and bubbling.
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