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Fiery Jalapeo Tomato Mac and Cheese Delight

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Ingredients

Adjust Servings:
1 lb elbow macaroni (cooked only to barely firm-tender and drained)
1 medium onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1 jalapeno pepper, seeded and finely chopped
1 teaspoon coriander
1 1/2 teaspoons cumin powder
1/3 cup butter
1/4 cup flour
4 cups half-and-half cream
salt
cayenne pepper (or use black pepper)
1 (28 ounce) can plum tomatoes (very well drained, then chopped)
1 1/2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
1 1/2 cups fresh breadcrumbs

Nutritional information

1097.2
Calories
532 g
Calories From Fat
59.2 g
Total Fat
35.8 g
Saturated Fat
171 mg
Cholesterol
1073.7 mg
Sodium
96.6 g
Carbs
5.8 g
Dietary Fiber
8.2 g
Sugars
45.3 g
Protein
395g
Serving Size

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Fiery Jalapeo Tomato Mac and Cheese Delight

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    Cuisine:

    This was very good. used 2 1/2 cups skim milk instead of half and half; added about 1/3 c low fat cream cheese and 1/3 c fat free sour cream to make sauce. Had to thicken the sauce with a little corn starch since it didn't have the fat content. Also omitted Monterey Jack cheese since I did not have any, just used extra cheddar. I also added red pepper, kidney beans, and chicken to make it into a one dish meal. DH liked it too so I will definately make again.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spicy Tomato Jalapeno Macaroni and Cheese Casserole, You can really use any kind of hot peppers that you like for this, for extreme spice add in another jalapeo! Prep time does not include boiling the macaroni , This was very good used 2 1/2 cups skim milk instead of half and half; added about 1/3 c low fat cream cheese and 1/3 c fat free sour cream to make sauce Had to thicken the sauce with a little corn starch since it didn’t have the fat content Also omitted Monterey Jack cheese since I did not have any, just used extra cheddar I also added red pepper, kidney beans, and chicken to make it into a one dish meal DH liked it too so I will definately make again , This was very good used 2 1/2 cups skim milk instead of half and half; added about 1/3 c low fat cream cheese and 1/3 c fat free sour cream to make sauce Had to thicken the sauce with a little corn starch since it didn’t have the fat content Also omitted Monterey Jack cheese since I did not have any, just used extra cheddar I also added red pepper, kidney beans, and chicken to make it into a one dish meal DH liked it too so I will definately make again


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    Steps

    1
    Done

    Set Oven to 375f (set Oven Rack to Second-Lowest Position).

    2
    Done

    Butter a 13x9-Inch Baking Pan.

    3
    Done

    in a Large Saucepan Melt 1/3 Cup Butter, Add in the Onions, Garlic, Diced Jalapeo Pepper, Coriander and Cumin; Stirring Until the Onions Are Tender (about 5 Minutes).

    4
    Done

    Add in Flour and Stir For 2 Minutes With a Wooden Spoon.

    5
    Done

    Slowly Add in the Half and Half Cream Whisking Continuously Until the Mixture Boils and Thickens.

    6
    Done

    Add in Cayenne Pepper and Salt to Taste.

    7
    Done

    Add in Chopped Tomatoes and Simmer For About 3 Minutes (do not Add in the Cheese, Add It in When When Mixing in the Bowl).

    8
    Done

    in a Large Bowl Mix Together the Cooked Macaroni and Tomato Mixture, Then Stir in Both Cheeses; Mix Well to Combine.

    9
    Done

    Transfer to Prepared Casserole Dish.

    10
    Done

    in a Small Bowl Mix Together the Fresh Bread Crumbs and Parmesan Cheese, Then Sprinkle Over the Macaroni Mixture in the Baking Pan.

    11
    Done

    Bake For About 20-25 Minutes, or Until the Mixture Is Bubbly.

    Avatar Of Alana Perry

    Alana Perry

    Comfort food connoisseur dedicated to sharing hearty recipes that warm the soul.

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