Macaroni & cheese with peppers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion -- chopped |
| 1 | Red bell pepper -- chopped | |
| ¼ | cup | Unsalted butter |
| ¼ | cup | Flour |
| 3 | cups | Milk |
| 1½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander seed |
| 1 | pounds | Macaroni |
| 2 | Tomatoes -- peel, seed & | |
| Chop | ||
| ¾ | pounds | Monterey jack cheese with |
| Peppers -- grated | ||
| 2 | tablespoons | Unsalted butter |
| 1½ | cup | Fresh bread crumbs |
| ¼ | cup | Cornmeal |
Directions
TOPPING:
Preheat the oven to 50. Butter generously a large shallow baking dish (at least 4 qts). In a large skillet cook the onion and the bell pepper in the butter over moderately low heat, stirring, until they are softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Stir in the milk, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Stir in the cumin and the coriander seed and remove the sauce from the heat. In a kettle of boiling salted water cook the macaroni for 8 to 10 minutes, drain it well and transfer to a large bowl. Add the sauce, tomatoes, cheese, salt and pepper to taste and combine the mixture well. Transfer the macaroni mixture to the prepared baking dish and smooth the top. Make the topping: In a large skillet melt the butter over moderate heat, add the bread crumbs, the cornmeal, salt and pepper to taste and cook the mixture, stirring, until it is golden. Sprinkle the topping over the macaroni mixture and bake the macaroni and cheese in the oven for 1 hour.
Recipe By : Gourmet's America From: Meg Antczak Date: 08-09-95 (21:46) (159) Fido: Cooking