Spicy Macaroni And Cheese

By á-174942

Ingredients

• 1 1/2 cups finely-chopped onion
• 2 large garlic cloves minced
• 1 1/2 tablespoons minced pickled jalapeño chilies to taste
• (or 1 to 2 tbspns chipotle in adobo)
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 5 cups milk
• 1 can plum tomatoes - (28 oz) juice discarded, tomatoes chopped, and drained well
• 1 pound elbow macaroni
• 2 cups coarsely-grated Monterey Jack (abt 8 oz)
• 2 cups coarsely-grated extra-sharp cheddar (abt 8 oz)
• 1/4 cup fresh bread crumbs
• 1/4 cup freshly-grated Parmesan (abt 4 oz)

Details

Servings 6

Preparation

Step 1

In a large heavy saucepan cook the onion, the garlic, the jalapeños, or chipotle in 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 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 degree oven for 20 to 25 minutes or until it is golden and bubbly.

This recipe yields 6 to 8 servings.