Hot and spicy macaroni and cheese

3 servings

Ingredients

Quantity Ingredient
8 ounces Red chile pasta; macaroni shape
½ cup White sauce mix
1 cup Water
2 Pickled jalapenos; minced
1 Habanero chile; seeded & minced
1 dash Nutmeg
Coarse salt (kosher); to taste
½ cup Monterey Jack cheese (or \"taco\" cheese); shredded
½ cup Bread crumbs (pref. from Chipotle Brioche); or from The Bread

Directions

Put up a big pot of water. When it comes to a boil, pour in the macaroni and some kosher salt. Cook for 2 minutes, if fresh, and according to package directions if dry. Drain. Set aside.

Spray a 8" square pan with cooking spray. Set aside.

Makes white sauce by adding white sauce mix to cold water and cooking, whisking, for a couple of minutes until it gets thick like a bechamel sauce. Add the chopped chiles, the nutmeg and a little salt.

Pour the white sauce/chile mixture over the cooked macaroni. Stir in the cheese. Pour the whole thing into the brownie pan and sprinkle the bread crumbs on top. Bake in a 350°F oven for 20-25 minutes.

Adapted from Big Flavors by Jim Fobel, Clarkson/Potter Publishers, 1995, ISBN 0-517-59095-6

Recipe by: adapted from Big Flavors by Jim Fobel Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on May 25, 1999, converted by MM_Buster v2.0l.

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