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
Serves: 6
Ingredients
-
1
tablespoon olive oil
-
1
cup chopped onion
-
1
tablespoon chopped garlic
-
1/2
cup chopped fresh jalapeno
-
1 1/2
cups chopped tomato
-
3
tablespoons unsalted butter
-
3
tablespoons flour
-
2 1/2
cups milk
-
4
cups Monterrey Jack cheese, grated
-
2
cups Cheddar cheese, grated
-
16
ounces elbow macaroni
-
2
tablespoons butter
-
1
cup breadcrumbs
-
1
tablespoon chopped parsley
Directions
- 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.
- Cook macaroni according to directions. Drain.
- In a saucepan, melt butter. Add flour and cook about one minute. Slowly add milk while whisking. Simmer about 5 minutes or until thick.
- Add grated cheese to the white sauce and simmer until melted.
- In a large bowl, combine tomato mixture, macaroni and white sauce.
- Butter a 3 quart casserole or 6 individual crocks.
- Pour the macaroni mixture into the prepared casserole.
- In a small skillet, melt 2 tablespoons butter. Add bread crumbs and parsley. Top the casserole with the breadcrumb mixture.
- 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.