 |
White Heat Macaroni and Cheese Recipe | |
Pasta | |
|
Ingredients:
1/2 stick butter, plus some to grease the baking dish 1 cup chopped onion 4 tsp. minced garlic 1 Tbls. canned or chopped fresh jalapeno 1 1/2 tsp. ground coriander 1 1/2 tsp. ground cumin 1/4 cup flour 4 cups milk 1 1/2 tsp. salt 1/2 cup thick and chunky salsa 3 cups dry small shell pasta 2 cups shredded pepper jack cheese 1 1/2 cups shredded white cheddar cheese 1 cup finely crushed tortilla chips 1/2 cup freshly grated parmesan cheese
Directions:
Melt butter in a large, heavy bottomed saucepan over medium heat. Add onion, garlic, jalapeno, coriander and cumin. Cook, stirring, about 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Add milk while stirring vigorously with a whisk. Whisk well to blend. Bring to a simmer and cook, whisking occasionally, until sauce is thickened, 3 to 4 minutes. Remove from heat. Stir in salt and salsa; set aside. Meanwhile cook pasta shells according to package directions. Drain well. Mix together pasta and sauce in a large bowl. Fold in pepper jack and white cheddar cheeses until well combined. Transfer mixture to a lightly greased 13 x 9 inch baking dish. Mix tortilla chips and parmesan cheese in a small bowl and sprinkle evenly over the top. Bake in a preheated 375 degree oven until the pasta is heated through, the sides are bubbling slightly and the top is golden brown, about 20 to 30 minutes. Makes 6 to 8 generous servings | |