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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
- 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
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