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Spicy Macaroni and Cheese

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6-8


1 1/2 cups finely chopped onions

2 large garlic cloves, minced

1 1/2 Tablespoons or to taste minced pickled jalapeno chili’s

1 teaspoon ground coriander

1 1/2 teaspoons ground cumin

1/4 cup unsalted butter

1/4 cup all purpose flour

4 cups milk

28 ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well

to taste (if desired) Cayenne

1 pound elbow macaroni

28 ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well

1 1/2 cups (about 6 ounces) coarsely grated Monterey Jack

1 1/2 cups (about 6 ounces) coarsely grated Extra Sharp Cheddar

Adapted From:

A delicious meatless entre to add a bit of a kick to your week.

In a large heavy saucepan cook the onion, the garlic, the jalapenos, 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.