Spicy Macaroni and Cheese
Chopped red onions, diced jalapeno peppers, and plum tomatoes are blended with Monterey Jack and extra sharp Cheddar cheese. The flavors of garlic and the blending of coriander, cumin and cayenne pepper give you hints of the flavor of old Mexico.
Recipe Serves 6 To 8
1 1/2 cups
finely chopped red onion
1. In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened.
2. 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.
3. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
4. 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.
5. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 9” by 13” shallow baking dish.
6. In a bowl stir together the bread crumbs and the Parmesan cheese.
the mixture evenly over the macaroni mixture, and bake the macaroni and cheese
in the middle of a preheated 375° oven for 20 to 25 minutes, or until it is
golden and bubbling.
Use 3 to 4
quarts of water per pound of pasta. Unsalted water will reach a boil faster than
salted water, so add salt to rapidly boiling water just before adding the pasta.
Use about 1 teaspoon salt for each quart of water.