Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I found this recipe when helping a friend look up a spicy version of Mac-N-Cheese. ;)

Ingredients Nutrition

Directions

  1. In a large skillet, cook the onion, garlic, jalapenos, coriander and cumin and butter until the onion is softened.
  2. Add in the flour and cook the mixture, stirring, for 3 minutes.
  3. Add the milk in a stream, whisking constantly, and bring the liquid to a boil.
  4. Add the tomatoes and stir.
  5. Simmer the mixture for 2 minutes and then add the cayenne and salt and pepper, to taste.
  6. In a stockpot of boiling, salted water, cook the macaroni for 6-7 minutes, or until it is barely al dente.
  7. Drain well and combine pasta, in a large bowl, with the tomato mixture.
  8. Stir in the Monterey Jack and Cheddar cheese and transfer the mixture to a buttered 9 x 13 baking dish.
  9. In a small bowl, stir together the bread crumbs and Parmesan. Sprinkle evenly over the macaroni mixture.
  10. Bake in a 375 degree oven for 20-25 minutes or until golden and bubbling.
Most Helpful

Spring PAC 2009: Delicious, grownup Mac and Cheese!! I enjoyed the spicy, flavor combo!!

Mom2Rose April 12, 2009

I enjoyed this twist on mac & cheese. Instead of using diced tomatoes and then minced jalapenos, I just used Rotel. Wowsers this has some bite! lol. I really enjoyed it. The only thing I would change is next time I don't think I'd do the breadcrumb/parmesan topping, or if I did cut it waaaay back. This wasn't super creamy like I love my mac & cheese to be, but it was pretty tasty anyway! Thanks for posting. Made for PRMR Tag.

Shelby Jo August 26, 2008