Spicy Macaroni and Cheese Recipe
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Satisfying side dish with a southwestern flare.
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1 1/2 cups finely chopped onion
2 cloves garlic, chopped
1 1/2 tablespoons minced pickled jalapeÃ±o or 1-2 tablespoons chipolte in adobo sauce
1/2 stick unsalted butter
1/4 cup all purpose flour
5 cups milk
28 ounces 1 can plum tomatoes, drained and chopped
1 pound elbow macaroni
2 cups grated monterey jack cheese
2 cups grated extra sharp cheddar cheese
1/4 cup bread crumbs
1/4 cup fresh grated parmesan cheese
:13x9 baking dish
Preheat oven to 375Â°.
In a large saucepan, cook onion, garlic, jalapeÃ±os or chipoltes in butter, stirring until onion is softened.
Stir in flour and cook mixture while stirring for 3 minutes.
Add milk in a stream, whisking. It will thicken somewhat as you are whisking.
Bring to a boil, then reduce heat.
Whisk in tomatoes.
Simmer 2-5 minutes.
Salt and pepper to taste.
Boil macaroni in salted water according to package directions.
In a large bowl, combine pasta with the tomato mixture.
Stir in cheeses.
Tansfer to a 13x9 inch buttered baking dish or 3 quart gratin dish.
Sprinkle parmesan cheese and bread crumbs on top.
Bake macaroni and cheese for 20-25 minutes or until golden brown and bubbly.
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