Spicy Macaroni And Cheese

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Finely-chopped onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
1 1/2 tablespoons	22ml	Minced pickled jalapeño chilies - to taste
		(or 1 to 2 tbspns chipotle in adobo)
1/2		Unsalted butter
1/4 cup	15g / 0.5oz	All-purpose flour
5 cups	1185ml	Milk
1		Plum tomatoes - (28 oz) - juice discarded,
		Tomatoes chopped, and drained well
1 lb	454g / 16oz	Elbow macaroni
2 cups	474ml	Coarsely-grated Monterey Jack - (abt 8 oz)
2 cups	474ml	Coarsely-grated extra-sharp cheddar - (abt 8 oz)
1/4 cup	36g / 1.3oz	Fresh bread crumbs
1/4 cup	59ml	Freshly-grated Parmesan - (abt 4 oz)

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9562) - from the TV FOOD - NETWORK

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