White Heat Macaroni and Cheese
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 4 tablespoons butter
- 1 cup chopped onion
- 4 teaspoons minced garlic
- 1 tablespoon chopped jalapeno
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 cup flour
- 4 cups milk
- 1 1⁄2 teaspoons salt
- 1⁄2 cup medium-hot thick & chunky salsa
- 3 cups small shell pasta, shapes
- 2 cups grated monterey jack pepper cheese
- 1 1⁄2 cups grated white cheddar cheese
- 1 cup finely crushed tortilla chips
- 1⁄2 cup grated parmesan cheese
directions
- Preheat oven to 375*F.
- In a large heavy skillet or saucepan, melt the butter over medium heat. Add the onion, garlic, jalapenos, coriander and cumin, and cook, stirring, for about 1 minute. With a whisk, stir in the flour and cook for about 1 minute, stirring constantly and vigorously.
- Add the milk and continue to whisk until the mixture comes to a simmer, then stir occasionally until the sauce is thickened, 3 to 4 minutes. Remove from the heat. Stir in the salsa and salt and set aside.
- Meanwile, bring a large pot of water to a boil and cook the shell pasta according to the package directions until done. Drain well.
- In a very large bowl, mix together the pasta and sauce, then fold in the Jack and Cheddar cheeses until well combined. Place the mixture in a lightly buttered 9 by 13 inch baking pan.
- In a small bowl, mix together the crushed chips and Parmesan, then sprinkle evenly over the top of the mac and cheese.
- Bake in the oven for 20 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling, and the top is golden brown.
- I like to use pickled, jarred jalapenos because of their consistent heat. You can certainly use fresh or canned, but be sure to take a little taste and adjust the amount to your heat preference.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0