Author Notes
Ok, so my husband has NEVER had mac & cheese (he's 52 years old). He said he might like it if he poured salsa all over it. So, I put salsa IN it. He liked it. —nannydeb
Ingredients
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1 tablespoon
olive oil
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1 cup
chopped onion
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1 tablespoon
chopped garlic
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1/2 cup
chopped fresh jalapeno
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1 1/2 cups
chopped tomato
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3 tablespoons
unsalted butter
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3 tablespoons
flour
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2 1/2 cups
milk
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4 cups
Monterrey Jack cheese, grated
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2 cups
Cheddar cheese, grated
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16 ounces
elbow macaroni
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2 tablespoons
butter
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1 cup
breadcrumbs
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1 tablespoon
chopped parsley
Directions
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In a large skillet, heat olive oil over medium-high heat. Add onion, jalapeno and tomato and cook until onion is translucent. Remove from heat and cool in a colander to drain liquid.
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Cook macaroni according to directions. Drain.
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In a saucepan, melt butter. Add flour and cook about one minute. Slowly add milk while whisking. Simmer about 5 minutes or until thick.
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Add grated cheese to the white sauce and simmer until melted.
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In a large bowl, combine tomato mixture, macaroni and white sauce.
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Butter a 3 quart casserole or 6 individual crocks.
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Pour the macaroni mixture into the prepared casserole.
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In a small skillet, melt 2 tablespoons butter. Add bread crumbs and parsley. Top the casserole with the breadcrumb mixture.
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Cover the casserole and bake at 350 for 35-45 minutes or until bubbly and cooked through, removing the foil after 30 minutes to brown the top.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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