Created by TeresaS on April 19, 2017
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.