Prep 20 mins
Cook 45 mins
I found this recipe when helping a friend look up a spicy version of Mac-N-Cheese. ;)
- 1 1⁄2 cups onions, finely chopped
- 2 large garlic cloves, minced
- 2 tablespoons jalapenos, minced
- 1 teaspoon ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 cup butter
- 1⁄4 cup flour
- 4 cups milk
- 2 (14 1/2 ounce) cans diced tomatoes, drained
- 1⁄2-1 teaspoon cayenne
- salt and pepper
- 1 lb elbow macaroni
- 1 1⁄2 cups monterey jack cheese, grated
- 1 1⁄2 cups cheddar cheese, grated
- 1 1⁄2 cups breadcrumbs
- 1 1⁄3 parmesan cheese, grated
- In a large skillet, cook the onion, garlic, jalapenos, coriander and cumin and butter until the onion is softened.
- Add in the flour and cook the mixture, stirring, for 3 minutes.
- Add the milk in a stream, whisking constantly, and bring the liquid to a boil.
- Add the tomatoes and stir.
- Simmer the mixture for 2 minutes and then add the cayenne and salt and pepper, to taste.
- In a stockpot of boiling, salted water, cook the macaroni for 6-7 minutes, or until it is barely al dente.
- Drain well and combine pasta, in a large bowl, with the tomato mixture.
- Stir in the Monterey Jack and Cheddar cheese and transfer the mixture to a buttered 9 x 13 baking dish.
- In a small bowl, stir together the bread crumbs and Parmesan. Sprinkle evenly over the macaroni mixture.
- Bake in a 375 degree oven for 20-25 minutes or until golden and bubbling.
Spring PAC 2009: Delicious, grownup Mac and Cheese!! I enjoyed the spicy, flavor combo!!
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.