by nannydeb
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nannydeb's Notes:
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 cup
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
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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.
Ask the hotline about this step!Cook macaroni according to directions. Drain.
Ask the hotline about this step!In a saucepan, melt butter. Add flour and cook about one minute. Slowly add milk while whisking. Simmer about 5 minutes or until thick.
Ask the hotline about this step!Add grated cheese to the white sauce and simmer until melted.
Ask the hotline about this step!In a large bowl, combine tomato mixture, macaroni and white sauce.
Ask the hotline about this step!Butter a 3 quart casserole or 6 individual crocks.
Ask the hotline about this step!Pour the macaroni mixture into the prepared casserole.
Ask the hotline about this step!In a small skillet, melt 2 tablespoons butter. Add bread crumbs and parsley. Top the casserole with the breadcrumb mixture.
Ask the hotline about this step!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.
Ask the hotline about this step!Seriously? Never had mac n cheese? Wow - this is a GREAT way to get him to eat it!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
That is funny! Looks real yummy.