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Spicy Macaroni and Cheese
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Terri McKibbon

Serves/Makes:6 or more

  • 1-1/2 cups (350 ml) finely chopped onion
  • 2 cloves garlic-large
  • 1-1/2 tbsp (20 ml). minced pickled jalapeno chilies
  • or
  • 1 tbsp (15 ml) or more chipitole in adobo
  • 1/2 stick unsalted butter
  • 1/4 cup (60 ml) all-purpose flour
  • 5 cups (1175 ml) milk
  • 1 28 oz (784 grm). can plum tomatoes, juice discarded, tomatoes chopped and drained well
  • 1 lb (.5 kg). elbow macaroni
  • 2 cups (475 ml) Monterey Jack cheese, grated
  • 2 cups (475 ml) extra sharp cheddar cheese, grated
  • 1/4 cup (60 ml) fresh bread crumbs
  • 1/4 cup (60 ml) freshly grated parmasan cheese
  • Preheat oven to 375 degrees (200 C.).
  • In heavy saucepan cook onion, garlic, jalapenos, in butter over moderate heat, stirring until onion is soft.
  • Stir flour into mixture; cook about 3 minutes.
  • Add milk in a stream while whisking; bring to boil, whisking, and whisk in tomatoes.
  • Simmer mixture 2 minutes then add salt and pepper to taste.
  • Cook macaroni and drain.
  • In large bowl combine noodles with mixture and cheeses; stir well.
  • Transfer to buttered baking dish (3 quarts (2850 ml) au gratin dish).
  • Stir bread crumbs and parmesan together; sprinkle over noodles.
  • Bake in preheated oven for 20 to 25 minutes.
This recipe is a must in my house all year round.

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