MENU
 
 
 
 

  • Macaroni And Cheese With Peppers

    0 votes
    Macaroni And Cheese With Peppers
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lrg Onion, minced
    • 1 x Red bell pepper, seeded, minced
    • 2 ounce Unsalted butter
    • 1/4 c. All-purpose flour
    • 3 c. Lowfat milk
    • 1 1/2 tsp Grnd cumin
    • 1/2 tsp Grnd coriander seed
    • 1/2 tsp Salt
    • 1 lb Elbow macaroni
    • 2 x Tomatoes, peeled, seeded, minced
    • 3/4 lb Monterey Jack cheese with warm peppers, coarsely grated Salt, freshly grnd pepper
    • 2 Tbsp. Unsalted butter
    • 1 1/2 c. Fine, fresh bread crumbs
    • 1/4 c. Yellow cornmeal Minced fresh cilantro

    Directions

    1. 1. Heat the oven to 350 degrees. Generously butter a large, shallow baking dish (at least 4 qts).
    2. 2. Cook the onion and bell pepper in the butter in a large skillet over medium-low heat, stirring, till they are softened. Stir in the flour and cook, stirring, 3 min. Stir in the lowfat milk; heat the mix to a boil, stirring, and simmer 5 min. Stir in cumin, coriander seed and 1/2 tsp. salt; remove from heat.
    3. 3. Cook macaroni in a kettle of boiling salted water till it is al dente, 8 to 10 min. Drain well and transfer it to a large bowl. Add in the sauce, tomatoes, Monterey Jack and salt and pepper to taste; mix well. Transfer the macaroni mix to the prepared baking dish and smooth the top.
    4. 4. For the topping, heat the butter in a large skillet over medium heat.
    5. Add in bread crumbs, cornmeal and salt and pepper to taste. Cook, stirring, till the mix is golden brown. Stir in cilantro.
    6. 5. Sprinkle the topping over macaroni mix. Bake the macaroni and cheese till warm, bubbly and slightly browned at the edges, about 1 hour.

    Similar Recipes

    Leave a review or comment