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Spicy Macaroni and Cheese Recipe

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Satisfying side dish with a southwestern flare.
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Servings:
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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
Container: 13x9 baking dish
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
    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.
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