Salsa Mac & Cheese

By nannydeb • January 18, 2010 • 2 Comments

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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

1 tablespoon olive oil
1 cup chopped onion
1 tablespoon chopped garlic
1/2 cup chopped fresh jalapeno
1 1/2 cup 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.