Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Onion -- finely chopped |
| 1 \N | Clove Garlic -- minced |
| ¾ tablespoon | Jalapeno Pepper -- minced |
| ½ teaspoon | Coriander |
| ¾ teaspoon | Cumin |
| 2 tablespoons | Unsalted Butter |
| 2 tablespoons | Flour |
| 2 cups | Milk |
| 14 ounces | Can Plum Tomatoes -- drain & chop -Or- |
| 4 \N | Roma Tomatoes -- skinned and |
| \N \N | Chopped |
| 8 ounces | Elbow Macaroni -- cooked |
| ¾ cup | Monterey Jack Cheese -- |
| \N \N | Grated |
| ¾ cup | Sharp Cheddar Cheese -- |
| \N \N | Grated |
| ½ cup | Bread Crumbs |
| ½ cup | Parmesan Cheese |
Preheat oven to 375.
In a large saucepan, cook the onion, garlic, jalapenos, coriander, and cumin in butter over low heat, stirring, until the onion is softened.
Stir in the flour and cook for 3 minutes. Add the milk slowly, whisking, bring the liquid to a boil and add tomatoes. Simmer for 2 minutes and add salt and pepper to taste. Mix sauce, noodles, and cheese together. Pour in a greased 2 quart baking dish. Mix bread crumbs and Parmesan together and sprinkle on top. Bake for 20-25 minutes
Recipe By :