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Jalapeno Macaroni and Cheese With Fresh Salsa Topper Recipe

Jalapeno Macaroni and Cheese With Fresh Salsa Topper Recipe

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Jalapeno Macaroni and Cheese With Fresh Salsa Topper

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Ingredients:

Serving

5 cups rotini pasta or 5 cups fusilli
3 tbsp butter
1/4 cup all-purpose flour
1 tsp dry mustard
3 cups homogenized milk
3 cups grated old cheddar cheese , about 3/4 lb
1 tbsp seeded and finely chopped fresh jalapeno peppers
2 large ripe tomatoes, peeled and seeded
2 tbsp finely chopped coriander or 2 tbsp italian parsley
2 tsp white vinegar or 2 tsp lemon juice
1 large crushed garlic clove
1/2 tsp dried oregano leaves , and
ground cumin
1 pinch salt

Directions:

Preheat oven to 350°F Bring a large pot of salted water to a full rolling boil. Add the pasta and boil, uncovered, stirring occasionally, until nearly cooked al dente, about 7 to 8 minutes. Drain well but do not rinse. Set aside. Lightly grease a 12 cup casserole dish.
Meanwhile, melt the butter in a medium size saucepan over medium heat. Stir in the flour and mustard. Do not let the flour brown. Gradually whisk in the milk. Continue stirring gently over medium heat until the sauce thickens, about 6 minutes.
Remove the pan from the heat and stir in 2 1/2 cups cheddar cheese and the jalapeno pepper. Stir until the cheese is completely melted. Taste and add more jalapeno, if you wish.
Pour the cheese sauce over the pasta and toss to evenly coat. Then, turn the mixture into the prepared baking dish. Sprinkle with remaining 1/2 cup cheese. (If making ahead, casserole can be refrigerated at this point for up to a day before serving.) Bake in the centre of the preheated oven for 40 to 45 minutes or until the sauce is bubbly around the edges and the pasta is heated through.
Meanwhile, chop the tomatoes. Set aside with the coriander in a medium size bowl. Stir in the vinegar, garlic and seasonings.
Remove the baked pasta from the oven. Spoon some of the tomato mixture along the centre of the pasta. Serve remaining tomato mixture with each serving. The baked casserole will keep well, covered, in the refrigerator for several days or can be frozen.
To microwave, cook the pasta following above directions.
Meanwhile, in a 12 cup microwave safe casserole dish, microwave the butter, uncovered, on high for 1 minute or until melted. Whisk in the flour and mustard to make a smooth paste. Then, whisk in the milk. Microwave, uncovered, on high for 2 to 4 minutes, whisking every minute. Stir in the cheese and jalapeno pepper. Microwave, uncovered, until the cheese is completely melted, about 1 minute. Turn the well drained hot pasta into the hot cheese sauce. Microwave, uncovered, on high 1 to 2 minutes or until piping hot. Meanwhile, chop the tomatoes and stir them with the coriander, vinegar, garlic and seasonings. Spoon remaining tomato mixture with each serving. Makes 6 servings.
The New Chatelaine Cookbook.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	627.63 Kcal (2628 kJ)
Calories from fat	274.98 Kcal
		% Daily Value*
Total Fat	30.55g	47%
Cholesterol	89.79mg	30%
Sodium	445.49mg	19%
Potassium	356.3mg	8%
Total Carbs	58.94g	20%
Sugars	10.45g	42%
Dietary Fiber	2.89g	12%
Protein	27.47g	55%
Vitamin C	13.2mg	22%
Vitamin A	0.6mg	19%
Iron	223.7mg	1243%
Calcium	577.7mg	58%

Amount Per 100 g
Calories	139.48 Kcal (584 kJ)
Calories from fat	61.11 Kcal
		% Daily Value*
Total Fat	6.79g	47%
Cholesterol	19.95mg	30%
Sodium	99mg	19%
Potassium	79.18mg	8%
Total Carbs	13.1g	20%
Sugars	2.32g	42%
Dietary Fiber	0.64g	12%
Protein	6.1g	55%
Vitamin C	2.9mg	22%
Vitamin A	0.1mg	19%
Iron	49.7mg	1243%
Calcium	128.4mg	58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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