Baked Jalapeno & Tomato Macaroni and Cheese

7
Servings
20m
Prep Time
30-35m
Cook Time
50m
Ready In


"For extreme spice double up on the jalapeno and add in cayenne pepper. Prep time does not include boiling the macaroni "

Original recipe yields 7 servings
OK

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.

Related

Alyssa

Great recipe. I added some ground beef to it and it was very good. Next time I will double the sauce portion. Thanks for sharing.

review by:
(30 Apr 2013)