| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, chopped |
| 1 |
|
Red bell pepper, seeded, chopped |
| 2 |
oz |
Unsalted butter |
| 1/4 |
c |
All-purpose flour |
| 3 |
c |
Milk |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander seed |
| 1/2 |
ts |
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 |
tb |
Unsalted butter |
| 1 1/2 |
c |
Fine, fresh bread crumbs |
| 1/4 |
c |
Yellow cornmeal |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
TOPPING
1. Heat the oven to 350 degrees. Generously butter a large, shallow baking
dish (at least 4 quarts).
2. 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.
3. 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.
4. 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.
5. 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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