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    White Heat Macaroni & Cheese


    Source of Recipe


    catmama635/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9316.1

    List of Ingredients




    1/2 stick butter, plus some to grease the baking dish
    1 cup chopped onion
    4 tsp. minced garlic
    1 Tbls. canned or chopped fresh jalapeno (optional)
    1 1/2 tsp. ground coriander
    1 1/2 tsp. ground cumin
    1/4 cup flour
    4 cups milk
    1 1/2 tsp. salt
    1/2 cup thick and chunky salsa (I use medium)
    3 cups dry small shell pasta
    2 cups shredded pepper jack cheese
    1 1/2 cups shredded white cheddar cheese
    1 cup finely crushed tortilla chips
    1/2 cup freshly grated parmesan cheese

    Recipe



    Melt butter in a large, heavy bottomed saucepan over medium heat. Add onion, garlic, jalapeno, coriander and cumin. Cook, stirring, about 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Add milk while stirring vigorously with a whisk. Whisk well to blend. Bring to a simmer and cook, whisking occasionally, until sauce is thickened, 3 to 4 minutes. Remove from heat. Stir in salt and salsa; set aside.

    Meanwhile cook pasta shells according to package directions. Drain well.

    Mix together pasta and sauce in a large bowl. Fold in pepper jack and white cheddar cheeses until well combined. Transfer mixture to a lightly greased 13 x 9 inch baking dish.

    Mix tortilla chips and parmesan cheese in a small bowl and sprinkle evenly over the top.

    Bake in a preheated 375 degree oven until the pasta is heated through, the sides are bubbling slightly and the top is golden brown, about 20 to 30 minutes.

    Makes 6 to 8 generous servings

 

 

 

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