If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- 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.
- This recipe was entered in the contest for Your Best Baked Pasta
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
These snacks are independent.
7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.