| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
|
Red bell pepper, seeded |
|
|
chopped |
| 2 |
oz |
Unsalted butter |
| 1/4 |
c |
All-purpose flour |
| 3 |
c |
Milk |
| 1 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Ground coriander seed |
| 1/2 |
t |
Salt |
| 1 |
lb |
Elbow macaroni |
| 2 |
|
Tomatoes, peeled seeded |
|
|
chopped |
| 3/4 |
lb |
Monterey Jack cheese with |
|
|
hot peppers coarsely |
|
|
grated |
|
|
Salt, freshly ground pepper |
| 2 |
T |
Unsalted butter |
| 1 1/2 |
c |
Fine, fresh bread crumbs |
| 1/4 |
c |
Yellow cornmeal |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
Heat the oven to 350 degrees. Generously butter a large, shallow
baking dish (at least 4 quarts). Cook the onion and bell pepper in the
butter in a large skillet over medium-low heat, stirring, until they
are softened. Stir in the flour and cook, stirring, 3 minutes. Stir in
the milk; heat the mixture to a boil, stirring, and simmer 5 minutes.
Stir in cumin, coriander seed and 1/2 teaspoon salt; remove from heat.
Cook macaroni in a kettle of boiling salted water until it is al
dente, 8 to 10 minutes. Drain well and transfer it to a large bowl.
Add the sauce, tomatoes, Monterey Jack and salt and pepper to taste;
mix well. Transfer the macaroni mixture to the prepared baking dish
and smooth the top. For the topping, melt the butter in a large
skillet over medium heat. Add bread crumbs, cornmeal and salt and
pepper to taste. Cook, stirring, until the mixture is golden. Stir in
cilantro. Sprinkle the topping over macaroni mixture. Bake the
macaroni and cheese until hot, bubbly and slightly browned at the
edges, about 1 hour. Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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