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Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Onion - finely chopped

  2. 1 Garlic - minced

  3. 3/4 tablespoon 11ml Jalapeno pepper - minced

  4. 1/2 teaspoon 2 1/2ml Coriander

  5. 3/4 teaspoon 3.8ml Cumin

  6. 2 tablespoons 30ml Unsalted butter

  7. 2 tablespoons 30ml Flour

  8. 2 cups 474ml Milk

  9. 1 Plum tomatoes - drain & chop -or-

  10. 4 Roma tomatoes - skinned and chopped

  11. 8 oz 227g Elbow macaroni - cooked

  12. 3/4 cup 109g / 3.8oz Monterey jack cheese - grated

  13. 3/4 cup 109g / 3.8oz Sharp cheddar cheese - grated

  14. 1/2 cup 73g / 2.6oz Bread crumbs

  15. 1/2 cup 73g / 2.6oz Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe 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

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