| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Pasta, Dishes | 3 | servings | |
INGREDIENTS
| 8 | oz | Red chile pasta; macaroni shape |
| 1/2 | c | White sauce mix |
| 1 | c | Water |
| 2 | Pickled jalapenos; minced | |
| 1 | Habanero chile; seeded & minced | |
| 1 | ds | Nutmeg |
| Coarse salt (kosher); to taste | ||
| 1/2 | c | Monterey Jack cheese (or "taco" cheese); shredded |
| 1/2 | c | Bread crumbs (pref. from Chipotle Brioche); or from The Bread |
INSTRUCTIONS
Put up a big pot of water. When it comes to a boil, pour in the macaroni and some kosher salt. Cook for 2 minutes, if fresh, and according to package directions if dry. Drain. Set aside. Spray a 8" square pan with cooking spray. Set aside. Makes white sauce by adding white sauce mix to cold water and cooking, whisking, for a couple of minutes until it gets thick like a bechamel sauce. Add the chopped chiles, the nutmeg and a little salt. Pour the white sauce/chile mixture over the cooked macaroni. Stir in the cheese. Pour the whole thing into the brownie pan and sprinkle the bread crumbs on top. Bake in a 350°F oven for 20-25 minutes. Adapted from Big Flavors by Jim Fobel, Clarkson/Potter Publishers, 1995, ISBN 0-517-59095-6 Recipe by: adapted from Big Flavors by Jim Fobel Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on May 25, 1999, converted by MM_Buster v2.0l.
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