[CH] Spicy Macaroni and Cheese
Judy Howle (howle@ebicom.net)
Sun, 20 Dec 1998 23:57:27 -0600
Spicy Macaroni and Cheese
By Sara Moulton
Ingredients
1 1/2 cups finely
chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeo
chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1/4 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
1 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)
Directions
1. In a large heavy saucepan cook the onion, the
garlic, the jalapeos, the coriander and the cumin in
the butter over moderately low heat, stirring, until
the onion is softened.
2. 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.
3. 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.
4. 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-degree
oven for 20 to 25 minutes, or until it is golden and
bubbling.
Yield: 6-8 servings.
Good Morning America.
Judy "MsChile" Howle
Flavors of the South; Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462