Salsa Mac & Cheese

Name: Salsa Mac & Cheese
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

14 ingredients

9 steps

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

1

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.
2

Cook macaroni according to directions. Drain.
3

In a saucepan, melt butter. Add flour and cook about one minute. Slowly add milk while whisking. Simmer about 5 minutes or until thick.
4

Add grated cheese to the white sauce and simmer until melted.
5

In a large bowl, combine tomato mixture, macaroni and white sauce.
6

Butter a 3 quart casserole or 6 individual crocks.
7

Pour the macaroni mixture into the prepared casserole.
8

In a small skillet, melt 2 tablespoons butter. Add bread crumbs and parsley. Top the casserole with the breadcrumb mixture.
9

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.