Hot and spicy macaroni and cheese
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Red chile pasta; macaroni shape |
| ½ | cup | White sauce mix |
| 1 | cup | Water |
| 2 | Pickled jalapenos; minced | |
| 1 | Habanero chile; seeded & minced | |
| 1 | dash | Nutmeg |
| Coarse salt (kosher); to taste | ||
| ½ | cup | Monterey Jack cheese (or \"taco\" cheese); shredded |
| ½ | cup | Bread crumbs (pref. from Chipotle Brioche); or from The Bread |
Directions
Put up a big pot of water. When it comes to a boil, pour in the macaroni and some kosher salt. Cook for 2 minutes, if fresh, and according to package directions if dry. Drain. Set aside.
Spray a 8" square pan with cooking spray. Set aside.
Makes white sauce by adding white sauce mix to cold water and cooking, whisking, for a couple of minutes until it gets thick like a bechamel sauce. Add the chopped chiles, the nutmeg and a little salt.
Pour the white sauce/chile mixture over the cooked macaroni. Stir in the cheese. Pour the whole thing into the brownie pan and sprinkle the bread crumbs on top. Bake in a 350°F oven for 20-25 minutes.
Adapted from Big Flavors by Jim Fobel, Clarkson/Potter Publishers, 1995, ISBN 0-517-59095-6
Recipe by: adapted from Big Flavors by Jim Fobel Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on May 25, 1999, converted by MM_Buster v2.0l.