Recently Viewed Recipes
 
  Top Searches
 
 
  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 1/2 cups yellow onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 1/2 tablespoons minced pickled jalapeno chilies (or to taste)
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 can (28 ounce) plum tomatoes (drained and chopped)
  • 1 pound dry elbow macaroni
  • 1 1/2 cups grated Monterey jack cheese (coarsely grated, about 6 ounces)
  • 1 1/2 cups grated cheddar cheese (coarsely grated, extra-sharp, about 6 ounces)
  • 1 1/2 cups bread crumbs (fresh)
  • 1 1/3 cups Parmesan cheese, grated (fresh, about 4 ounces)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat oven to 375°F. Butter a 13 X 9-inch shallow baking dish or a 3-quart gratin dish.

Step 2

Bring a kettle of salted water to a boil for macaroni.

Step 3

In a large heavy saucepan cook onion, garlic, jalapenos, coriander, and cumin in butter over moderately low heat, stirring until onion is softened. Stir in flour and cook stirring, 3 minutes. Add milk in a stream, whisking. Bring liquid to a boil, whisking, and whisk in tomatoes. Simmer mixture 2 minutes and add cayenne and salt and pepper to taste.

Step 4

In boiling water cook macaroni 6 minutes or until barely al dente, and drain well. In a large bowl combine macaroni with tomato mixture and stir in Monterrey Jack and Cheddar. Transfer mixture to prepared dish. Macaroni and cheese may be prepared up to this point 1 day ahead and chilled covered. In a bowl stir together bread crumbs and Parmesan and sprinkle evenly over macaroni. Bake macaroni and cheese in middle of oven 20 to 25 minutes, or until golden and bubbling.

  Nutritional Facts
 
 
  • Serving Size: 1 (524.6 g)
  • Calories 757.2
  • Total Fat - 29.9 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 83.9 mg
  • Sodium - 847 mg
  • Total Carbohydrate - 86 g
  • Dietary Fiber - 9.3 g
  • Sugars - 14.4 g
  • Protein - 42 g
  • Calcium - 1019.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 22 mg
  • Thiamin - 0.6 mg
  Reviews
 
 
0 reviews