Spicy Macaroni and Cheese

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Spicy Macaroni and Cheese

 

1 1/2 cups finely

chopped onion

2 large garlic cloves, minced

1 4 oz. can chopped green chiles

1 teaspoon ground coriander

1 1/2 teaspoon ground cumin

1/4 stick unsalted butter

1/4 cup all-purpose flour

4 cups soy milk

1 28-ounce can plum tomatoes, chopped and drained well

cayenne pepper 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

 

In a large heavy saucepan cook the onion, the garlic, the jalapenos, 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 a preheated 375 degree oven for 20 to 25

minutes, or until it is golden and bubbling.

Makes 6 to 8 servings.

 

 

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