April 19, 2017
Comfort Food, Dinner, Casseroles,
Side Dishes, Dairy, Cheese, Monterey Jack, Pasta, Fruit, Tomato, North American, Fall/Autumn, Game/Sports Day, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Canned Tomatoes, Make it from scratch, Macaroni, Spicy, Kosher Dairy more
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"This is out of my Gourmet's Weekend cookbook."
Preheat oven to 375°F. Butter a 13 X 9-inch shallow baking dish or a 3-quart gratin dish.
Bring a kettle of salted water to a boil for macaroni.
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.
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.
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