Baked Jalapeno & Tomato Macaroni and Cheese
Recipe: #6339
August 27, 2012
Categories: Casseroles, Side Dishes, Game/Sports Day, Oven Bake, Vegetarian, Canned Tomatoes, Vegetarian Dinner, more
"For extreme spice double up on the jalapeno and add in cayenne pepper. Prep time does not include boiling the macaroni "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (532 g)
- Calories 1147.1
- Total Fat - 63.7 g
- Saturated Fat - 33.1 g
- Cholesterol - 155.9 mg
- Sodium - 1091.4 mg
- Total Carbohydrate - 104.6 g
- Dietary Fiber - 8 g
- Sugars - 4.7 g
- Protein - 47.1 g
- Calcium - 1056.3 mg
- Iron - 6.9 mg
- Vitamin C - 59.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 375°F (set oven rack to second-lowest position). Butter a 13x9-inch baking pan.
Step 2
In a large saucepan melt 1/4 cup butter, add in the onions, diced jalapeno pepper, coriander and cumin; stirring until the onions are tender (about 5 minutes). Add garlic; cook 1-2 minutes.
Step 3
Add in flour; stir for 1 minute with a wooden spoon. Slowly add in the half and half cream whisking continuously until the mixture boils and thickens.
Step 4
Add in chopped tomatoes and simmer for about 3 minutes. In a large bowl mix together the cooked macaroni and tomato mixture, then stir in both cheeses; mix well to combine. Season with salt and pepper. Transfer to prepared casserole dish.
Step 5
In a small bowl mix together fresh bread crumbs and Parmesan cheese, then sprinkle over the macaroni mixture in the baking pan. Bake for about 30-35 minutes, or until the mixture is bubbly.
Tips
No special items needed.
1 Reviews
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