Source:

Terri McKibbon

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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.

Comments

This recipe is a must in my house all year round.