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Moqui Mac




Source of Recipe


Flavor


List of Ingredients




2 tablespoons butter
1 onion, minced
1 tablespoon salt
1 cup roasted corn kernels
1 cup roasted poblano chiles, peeled, seeded and chopped
1 cup roasted red peppers, peeled,seeded and chopped
1 minced jalapeno
3 cups heavy cream or half & half or milk
2 tablespoons cornstarch stirred into 1 cup milk
2-1/4 cups grated pepper jack cheese
2 cups canned plum tomatoes, chopped with juice
1/8 teaspoon each cayenne and nutmeg
1/2 teaspoon each black pepper and cumin
Salt to taste
3/4 pounds elbow macaroni, cooked according to directions
1/4 cup breadcrumbs

Recipe



Melt the butter in large saucepan. Add minced onion and 1 tablespoon salt. When onion is soft, add corn kernels, chiles, red pepper and jalapeno and cook for 10 minutes on medium. Add heavy cream or milk and bring to near boil. Stir in cornstarch that has been stirred into milk. Stir over medium heat until sauce thickens. Remove from heat and add 2 cups cheese, chopped plum tomatoes and spices. Combine cheese sauce with just-cooked pasta and pour into a greased baking dish or individual crocks. Top with remaining grated cheese and breadcrumbs and bake at 325 degrees for 30 minutes,until top is crusty and edges are bubbly.