Spicy Macaroni and Cheese Prep Time: 20 minutes Cook Time: 20 minutes Servings: 10 Ingredients - 1 1/2 cups finely chopped onion - 2 cloves garlic, chopped - 1 1/2 tablespoons minced pickled jalapeño or 1-2 tablespoons chipolte in adobo sauce - 1/2 stick unsalted butter - 1/4 cup all purpose flour - 5 cups milk - 28 ounces 1 can plum tomatoes, drained and chopped - 1 pound elbow macaroni - 2 cups grated monterey jack cheese - 2 cups grated extra sharp cheddar cheese - 1/4 cup bread crumbs - 1/4 cup fresh grated parmesan cheese	1

	Satisfying side dish with a southwestern flare.   Directions Preheat oven to 375°. In a large saucepan, cook onion, garlic, jalapeños or chipoltes in butter, stirring until onion is softened. Stir in flour and cook mixture while stirring for 3 minutes. Add milk in a stream, whisking. It will thicken somewhat as you are whisking. Bring to a boil, then reduce heat. Whisk in tomatoes. Simmer 2-5 minutes. Salt and pepper to taste. Boil macaroni in salted water according to package directions. Drain well. In a large bowl, combine pasta with the tomato mixture. Stir in cheeses. Tansfer to a 13x9 inch buttered baking dish or 3 quart gratin dish. Sprinkle parmesan cheese and bread crumbs on top. Bake macaroni and cheese for 20-25 minutes or until golden brown and bubbly.	2