Enjoy this satisfying main dish with a southwestern flare. Plum tomatoes are perfectly complimented by the garlic, sautéed onions and spicy peppers that lend a hint of fiery goodness to the rich cheese flavors.
Recipe makes 6 servings.
- 1 1/2 cups finely chopped onion
- 2 large (4 small) cloves garlic, chopped
- 2 tablespoons minced pickled jalapeño or 2 tablespoons chipotle in adobo sauce
- 1/2 of a stick unsalted butter
- 1/4 cup all purpose flour
- 3 cups milk
- 2 cups light cream
- 1 large can (28 ounces) plum tomatoes, drained and finely chopped
- 1 pound elbow macaroni
- 2 cups grated pepper jack cheese
- 2 cups grated extra sharp cheddar cheese
- 1/4 cup bread crumbs
- 1/4 cup fresh grated parmesan cheese
- In a large saucepan, cook onion, garlic, jalapeños or chipotles in butter, stirring until onion is softened.
- Stir in flour and cook mixture while stirring for 3 minutes.
- Add milk and the light cream, whisking continually. It will thicken somewhat as you are mixing.
- Bring to a boil, and then reduce heat.
- Blend in the drained plum tomatoes and simmer 5 minutes.
- Add sea salt and coarse ground black pepper to taste.
- Boil macaroni in salted water according to package directions, and drain well.
- In a large bowl, combine pasta with the tomato mixture.
- Stir in cheeses.
- Transfer to a 13×9 inch buttered baking dish or 3 quart gratin dish.
- Sprinkle parmesan cheese and bread crumbs on top.
- Bake macaroni and cheese for 20-25 minutes or until golden brown and bubbly.