SPICY MACARONI & CHEESE

l-l/2 cups finely chopped onion
2 large garlic cloves, minced
l-l/2 tbps. minced pickled jalapeno chilies, or to taste
l tsp. ground coriander
l-l/2 tsp. ground cumin
l/2 stick butter
l/4 cup flour
4 cups milk
a 28-oz. can plum tomatoes, drained, chopped,
Cayenne pepper to taste if desired
l lb. elbow macaroni
l-l/2 cups coarsely grated Monterey Jack (about 6 oz.)
l-l/2 cups coarsely grated extra sharp Cheddar
l-l/2 cups fresh bread crumbs
l-l/3 cups freshly grated Parmesan (about l/4 lb.)
In a large heavy saucepan cook onion, garlic, jalapenos, coriander &
cumin in the butter over mod. low heat, stirring until onion is soft
,
stir in the flour & cook the mixture, stirring, for 3 mins. Add milk
in a stream, whisking, and bring to boil; whisk in the tomatoes.
Simmer the mixture for 2 mins. and add the cayenne & s&p. In a
kettle of boiling water cook macaroni for 6 to 7 mins. or until
barely al dente, drain well, and in a large bowl combine it with the
tomato mixture. Stir in the Monterey Jack & cheddar and transfer the
mixture to a buttered l3x9″ shalow baking dish or 3 qt. gratin dish.
In a bowl stir together the bread crumbs and the Parmesan and
sprinkle the mixture evenly over macaroni & bake in the middle of
preheated 375 oven for 20-25 mins. or until it is golden and bubbly.
Serves 6 to 8.