Spicy macaroni & cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Onion -- finely chopped |
| 1 | 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 | Roma Tomatoes -- skinned and | |
| Chopped | ||
| 8 | ounces | Elbow Macaroni -- cooked |
| ¾ | cup | Monterey Jack Cheese -- |
| Grated | ||
| ¾ | cup | Sharp Cheddar Cheese -- |
| Grated | ||
| ½ | cup | Bread Crumbs |
| ½ | cup | Parmesan Cheese |
Directions
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
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