Ingredients
- 1 pound dry elbow macaroni (cooked only halfway then drained)
- 1/4 cup butter
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 teaspoon coriander
- 1 1/2 teaspoons cumin powder
- 2 to 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups half-and-half cream
- 1 (28 ounce) can plum tomatoes (very well drained, then chopped)
- 1 1/2 cups monterey jack cheese, shredded
- 2 cups cheddar cheese, shredded
- Salt and pepper, to taste
- 1 1/2 cups fresh breadcrumbs
- 1 1/3 cups grated parmesan cheese
How to Make
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Step 1: Preheat oven to 375°F (set oven rack to second-lowest position). Butter a 13x9-inch baking pan.
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Step 2: In a large saucepan melt 1/4 cup butter, add in the onions, diced jalapeno pepper, coriander and cumin; stirring until the onions are tender (about 5 minutes). Add garlic; cook 1-2 minutes.
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Step 3: Add in flour; stir for 1 minute with a wooden spoon. Slowly add in the half and half cream whisking continuously until the mixture boils and thickens.
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Step 4: Add in chopped tomatoes and simmer for about 3 minutes. In a large bowl mix together the cooked macaroni and tomato mixture, then stir in both cheeses; mix well to combine. Season with salt and pepper. Transfer to prepared casserole dish.
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Step 5: In a small bowl mix together fresh bread crumbs and Parmesan cheese, then sprinkle over the macaroni mixture in the baking pan. Bake for about 30-35 minutes, or until the mixture is bubbly.
We hope you enjoy this recipe!
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