Spicy Tomato Jalapeno Macaroni And Cheese Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb elbow macaroni (cooked only to barely firm-tender and drained)
• 1 medium onion, chopped
• 1 tablespoon minced fresh garlic (or to taste)
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon coriander
• 1 1/2 teaspoons cumin powder
• 1/3 cup butter
• 1/4 cup flour
• 4 cups half-and-half cream
• salt
• cayenne pepper (or use black pepper)
• 1 (28 ounce) can plum tomatoes (very well drained, then chopped)
• 1 1/2 cups monterey jack cheese, shredded
• 2 cups cheddar cheese, shredded
• 1 1/2 cups fresh breadcrumbs
• 1 1/3 cups grated parmesan cheese

Recipe

• 1 set oven to 375°f (set oven rack to second-lowest position).
• 2 butter a 13x9-inch baking pan.
• 3 in a large saucepan melt 1/3 cup butter, add in the onions, garlic, diced jalapeño pepper, coriander and cumin; stirring until the onions are tender (about 5 minutes).
• 4 add in flour and stir for 2 minutes with a wooden spoon.
• 5 slowly add in the half and half cream whisking continuously until the mixture boils and thickens.
• 6 add in cayenne pepper and salt to taste.
• 7 add in chopped tomatoes and simmer for about 3 minutes (do not add in the cheese, add it in when when mixing in the bowl).
• 8 in a large bowl mix together the cooked macaroni and tomato mixture, then stir in both cheeses; mix well to combine.
• 9 transfer to prepared casserole dish.
• 10 in a small bowl mix together the fresh bread crumbs and parmesan cheese, then sprinkle over the macaroni mixture in the baking pan.
• 11 bake for about 20-25 minutes, or until the mixture is bubbly.