- 8
- 25 mins
- 45 mins
Ingredients
- 8 oz spaghetti
- 2 cups grape tomatoes, halved lengthwise
- 2 jalapeño peppers, stemmed, seeded, and halved lengthwise
- 4 cloves garlic
- 1/2 yellow onion
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 cups whole milk, plus more as needed
- 2 cups (8 oz) grated cheddar cheese
- 2 cups (8 oz) grated Monterey Jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp cayenne
- 1/2 cup chopped fresh cilantro, plus more for topping
- 2 tsp fresh lime juice
- Kosher salt and freshly ground pepper
- 4 cups shredded cooked chicken
Preparation
Step 1
Lightly grease a 12-inch skillet. Cook spaghetti according to package directions in a pot of boiling salted water. Drain, rinse, and transfer to skillet.
Meanwhile, turn on broiler. Place grape tomatoes and jalapeños on a foil-lined baking sheet, skin side up, along with garlic cloves and onion. Broil 5 to 7 minutes on a rack placed 6 inches away from heat. Remove from oven, let vegetables cool, and dice. Reduce oven to 350°F.
Melt butter in a saucepan over medium-low heat. Whisk in flour until well combined and slightly browned, about 30 seconds. Slowly pour in milk and cook, stirring, until sauce thickens to coat spoon, 3 to 5 minutes.
Turn off heat and slowly stir in half the cheeses, about ¼ cup at a time, until melted into sauce. Stir in diced vegetables, along with cumin, cayenne, cilantro, and lime juice. Add salt and pepper. Pour sauce into cooked spaghetti and stir in shredded chicken. Top with remaining cheeses. Bake, uncovered, 20 minutes or until brown and bubbling. Sprinkle with cilantro.