Spicy macaroni and cheese

1 Servings

Ingredients

Quantity Ingredient
¾ cup Onion -- finely chopped
1 Clove Garlic -- minced
¾ tablespoon Jalapeno Pepper -- minced
½ teaspoon Coriander
¾ teaspoon Cumin
2 tablespoons Unsalted Butter
2 tablespoons Flour
2 cups Milk
14 ounces Can Plum Tomatoes -- drain & chop -Or-
4 Roma Tomatoes -- skinned and
Chopped
8 ounces Elbow Macaroni -- cooked
¾ cup Monterey Jack Cheese --
Grated
¾ cup Sharp Cheddar Cheese --
Grated
½ cup Bread Crumbs
½ cup Parmesan Cheese

Directions

Preheat oven to 375.

In a large saucepan, cook the onion, garlic, jalapenos, coriander, and cumin in butter over low heat, stirring, until the onion is softened. Stir in the flour and cook for 3 minutes. Add the milk slowly, whisking, bring the liquid to a boil and add tomatoes. Simmer for 2 minutes and add salt and pepper to taste. Mix sauce, noodles, and cheese together. Pour in a greased 2 quart baking dish. Mix bread crumbs and Parmesan together and sprinkle on top. Bake for 20-25 minutes Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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