Spicy Macaroni & Cheese

15m
Prep Time
50m
Cook Time
1h 5m
Ready In


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

Original is 6 servings

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.

0 Reviews

You'll Also Love