| 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,
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