Ingredients
- 1 1/2 cups yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 1/2 tablespoons minced pickled jalapeno chilies (or to taste)
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup all-purpose flour
- 4 cups milk
- 1 can (28 ounce) plum tomatoes (drained and chopped)
- 1 pound dry elbow macaroni
- 1 1/2 cups grated Monterey jack cheese (coarsely grated, about 6 ounces)
- 1 1/2 cups grated cheddar cheese (coarsely grated, extra-sharp, about 6 ounces)
- 1 1/2 cups bread crumbs (fresh)
- 1 1/3 cups Parmesan cheese, grated (fresh, about 4 ounces)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.