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| Spicy Macaroni & Cheese with Tomatoes |
I love the addition of tomatoes to macaroni & cheese, the two seem to marry perfectly. Adjust the
amount of chile to taste.
Ingredients
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced jalapeño chile, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick unsalted butter
1/4 cup all-purpose flour
4 cups milk
1 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
pinch cayenne, or to taste
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack
1 1/2 cups coarsely grated extra-sharp Cheddar
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan
Method
Preheat oven to 375
In a large heavy saucepan cook the onion, the garlic, the jalapeño, the coriander, and the cumin
in
the butter over moderately low heat, stirring, until the onion is softened, 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. Simmer the mixture for 2 minutes and add the cayenne
and salt and pepper to taste.
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. Stir in the Monterey Jack and
the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or
3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the
mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of oven
for 20 to 25 minutes,
or until it is golden and bubbling. Remove from the oven and let rest for 5 minutes before serving
hot.
amount of chile to taste.
Ingredients
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced jalapeño chile, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick unsalted butter
1/4 cup all-purpose flour
4 cups milk
1 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
pinch cayenne, or to taste
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack
1 1/2 cups coarsely grated extra-sharp Cheddar
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan
Method
Preheat oven to 375
In a large heavy saucepan cook the onion, the garlic, the jalapeño, the coriander, and the cumin
in
the butter over moderately low heat, stirring, until the onion is softened, 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. Simmer the mixture for 2 minutes and add the cayenne
and salt and pepper to taste.
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. Stir in the Monterey Jack and
the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or
3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the
mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of oven
for 20 to 25 minutes,
or until it is golden and bubbling. Remove from the oven and let rest for 5 minutes before serving
hot.