SPICY MACARONI AND CHEESE
Source of Recipe
Aunt Saunny
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalape�o chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes
chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)
In a large heavy saucepan cook the onion, the garlic, the jalape�os,
the coriander, and the cumin in the butter over moderately low heat,
stirring, until the onion is softened, stir in the flour, and cook
the mixture, stirring, for 3 minutes. Add the milk in a stream,
whisking, bring the liquid to a boil, whisking, and whisk in the
tomatoes. Simmer the mixture for 2 minutes and add the cayenne and
salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 6 to 7
minutes, or until it is barely al dente, drain it well, and in a
large bowl combine it with the tomato mixture. Stir in the Monterey
Jack and the Cheddar and transfer the mixture to a buttered 13- to
14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl
stir together the bread crumbs and the Parmesan, sprinkle the
mixture evenly over the macaroni mixture, and bake the macaroni and
cheese in the middle of a preheated 375�F. oven for 20 to 25
minutes, or until it is golden and bubbling.Serves 6 to 8.
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