| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Pasta |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Onion — finely chopped |
| 1 |
|
Clove Garlic — minced |
| 3/4 |
tb |
Jalapeno Pepper — minced |
| 1/2 |
ts |
Coriander |
| 3/4 |
ts |
Cumin |
| 2 |
tb |
Unsalted Butter |
| 2 |
tb |
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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