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Spanish Macaroni and Cheese




Source of Recipe


Mai


List of Ingredients




Spanish Macaroni and Cheese

Nonstick cooking spray

1 lb. dried penne (tubular pasta) or elbow macaroni
1 can (28 oz.) peeled, diced tomatoes
3 3/4 cups cold milk
1 1/2 tablespoons cornstarch
2 tablespoons unsalted butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
4 teaspoons chili powder
1/2 cup (4 oz. can) diced mild green chilies
3 1/2 cups (14 oz.) shredded of either:
California Pepper Jack (Monterey Jack with a slightly spicy flavor, also know as Jalapeno Jack) California Queso Blanco Hispanic-style cheese similar to Monterey Jack)
1/2 cup fresh or dry bread crumbs



Recipe



Preheat oven to 375° F. Coat 3 1/2 quart baking dish with nonstick cooking spray.

Fill large pot three-quarters full of water and bring to boil over high heat. Add penne or elbow macaroni and cook until tender. Drain in a colander, rinse with cold water, then drain again and set aside. Drain canned tomatoes and set aside.

In small bowl, combine milk and cornstarch and whisk until smooth; set aside. Melt butter in large saucepan over moderate heat. Add flour and whisk constantly for about 1 minute. Whisk again, then pour into saucepan and whisk vigorously until smooth and blended.

Add salt and pepper and bring to a boil over medium-high heat, stirring or whisking frequently. Reduce heat to low, then add chili powder and mild green chilies. Add 3 cups of cheese and stir 30 seconds, or just until cheese melts and sauce is smooth. Remove from heat.

If pasta has stuck together, stir quickly to separate the pieces. Spread half in baking dish, then add half the sauce over and mix gently to coat the pasta evenly. Spoon tomatoes on top, then spread remaining pasta over the tomatoes. Spoon remaining sauce evenly over pasta. Sprinkle with remaining 1/2 cup of cheese and then with breadcrumbs. Bake for 30 to 35 minutes, until top is golden brown and sauce is bubbling.