Baked Jalapeno & Tomato Macaroni and Cheese
Servings
Prep Time
Cook Time
Ready In
Recipe: #6339
August 27, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Side Dishes, Pasta, Budget-Friendly, Game/Sports Day, Oven Bake, Vegetarian, Canned Tomatoes more
"For extreme spice double up on the jalapeno and add in cayenne pepper. Prep time does not include boiling the macaroni "
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 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 & Variations
No special items needed.
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