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1995-09-27
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From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
Subject: Macaroni and Cheese with Peppers
Date: 6 Dec 1994 20:14:22 -0500
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <3c329e$v1@junior.wariat.org>
MACARONI AND CHEESE WITH PEPPERS
Preparation time: 40 minutes
Cooking time: 1 1/4 hours
Yield: 8 to 10 servings
1 large onion, chopped
1 red bell pepper, seeded, chopped
1/4 cup ( 1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 1/2 teaspoons ground cumin
1/2 teaspoon each: ground coriander seed, salt
1 pound elbow macaroni
2 tomatoes, peeled, seeded, chopped
3/4 pound Monterey Jack cheese with hot peppers, coarsely grated
Salt, freshly ground pepper to taste
Topping:
2 tablespoons unsalted butter
1 1/2 cups fine, fresh bread crumbs
1/4 cup yellow cornmeal
Chopped fresh cilantro
1. Heat the oven to 350 degrees. Generously butter a large, shallow baking
dish (at least 4 quarts).
2. Cook the onion and bell pepper in the butter in a large skillet over
medium-low heat, stirring, until they are softened. Stir in the flour and
cook, stirring, 3 minutes. Stir in the milk; heat the mixture to a boil,
stirring, and simmer 5 minutes. Stir in cumin, coriander seed and 1/2
teaspoon salt; remove from heat.
3. Cook macaroni in a kettle of boiling salted water until it is al dente,
8 to 10 minutes. Drain well and transfer it to a large bowl. Add the sauce,
tomatoes, Monterey Jack and salt and pepper to taste; mix well. Transfer
the macaroni mixture to the prepared baking dish and smooth the top.
4. For the topping, melt the butter in a large skillet over medium heat.
Add bread crumbs, cornmeal and salt and pepper to taste. Cook, stirring,
until the mixture is golden. Stir in cilantro.
5. Sprinkle the topping over macaroni mixture. Bake the macaroni and cheese
until hot, bubbly and slightly browned at the edges, about 1 hour.