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Spicy Macaroni And Cheese Hits: 16  
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Date Added: May 7, 2008
Calories:  
Serves: 6
Prep. Time: 0:00
Category: Main Dish, Italian / Pasta / Pizza, Copy Cat / Restaurant
 
Ingredients:

1 1/2 cups          finely-chopped onion
2     large         garlic cloves
1 1/2 tablespoons   minced pickled jalapeņo chilies
                    (or 1 to 2 tbspns chipotle in adobo)
1/2   stick         unsalted butter
1/4   cup           all-purpose flour
5     cups          milk
1     can           plum tomatoes - (28 oz)
                    tomatoes chopped, and drained well
1     pound         elbow macaroni
2     cups          coarsely-grated Monterey Jack
2     cups          coarsely-grated extra-sharp cheddar
1/4   cup           fresh bread crumbs
1/4   cup           freshly-grated Parmesan
Directions: one line for each direction. When saved the lines will be numbered.
  1. In a large heavy saucepan cook the onion, the garlic, the jalapeņos, or chipotle in 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 salt and pepper to taste.

  2. 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.

  3. 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 bubbly.

  4. This recipe yields 6 to 8 servings.

Nutrition Facts not Available

Rating: ()  
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9562) - from the TV FOOD NETWORK





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