Spicy Macaroni & Cheese

Prep Time
Cook Time
1h 5m
Ready In

"This is out of my Gourmet's Weekend cookbook."

Original recipe yields 6 servings


  • 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

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.

Tips & Variations

No special items needed.