| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese, Pasta | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Onion, finely chopped |
| 1 | Clove Garlic, minced | |
| 3/4 | T | Jalapeno Pepper, minced |
| 1/2 | t | Coriander |
| 3/4 | t | Cumin |
| 2 | T | Unsalted Butter |
| 2 | T | Flour |
| 2 | c | Milk |
| 14 | oz | Can Plum Tomatoes, drain & |
| chop -Or- | ||
| 4 | Roma Tomatoes, skinned and | |
| Chopped | ||
| 8 | oz | Elbow Macaroni, cooked |
| 3/4 | c | Monterey Jack Cheese |
| Grated | ||
| 3/4 | c | Sharp Cheddar Cheese |
| Grated | ||
| 1/2 | c | Bread Crumbs |
| 1/2 | c | Parmesan Cheese |
INSTRUCTIONS
Preheat oven to 375. In a large saucepan, cook the onion, garlic, jalapenos, coriander, and cumin in butter over low heat, stirring, until the onion is softened. Stir in the flour and cook for 3 minutes. Add the milk slowly, whisking, bring the liquid to a boil and add tomatoes. Simmer for 2 minutes and add salt and pepper to taste. Mix sauce, noodles, and cheese together. Pour in a greased 2 quart baking dish. Mix bread crumbs and Parmesan together and sprinkle on top. Bake for 20-25 minutes Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1868
Calories From Fat: 1002
Total Fat: 113.1g
Cholesterol: 287.6mg
Sodium: 4017.1mg
Potassium: 2258mg
Carbohydrates: 125.9g
Fiber: 20.8g
Sugar: 36.4g
Protein: 94.5g