Spicy Macaroni & Cheese
Recipe: #25950
April 19, 2017
Categories: Casseroles, Side Dishes, Cheese, Monterey Jack, Tomato, Game/Sports Day, Sunday Dinner Oven Bake, Vegetarian, Canned Tomatoes, Macaroni, Spicy, Kosher Dairy, Vegetarian Dinner, more
"This is out of my Gourmet's Weekend cookbook."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.