Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion -- chopped
1 Red bell pepper -- chopped
1/4 c Unsalted butter
1/4 c Flour
3 c Milk
1 1/2 ts Ground cumin
1/2 ts Ground coriander seed
1 lb Macaroni
2 Tomatoes -- peel, seed
Chop
3/4 lb Monterey jack cheese with
Peppers -- grated
TOPPING:
2 tb Unsalted butter
1 1/2 c Fresh bread crumbs
1/4 c Cornmeal

Preheat the oven to 50. Butter generously a large shallow baking
dish (at least 4 qts). In a large skillet cook the onion and the
bell pepper in the butter over moderately low heat, stirring, until
they are softened, stir in the flour, and cook the roux, stirring,
for 3 minutes. Stir in the milk, bring the mixture to a boil,
stirring, and simmer it for 5 minutes. Stir in the cumin and the
coriander seed and remove the sauce from the heat. In a kettle of
boiling salted water cook the macaroni for 8 to 10 minutes, drain it
well and transfer to a large bowl. Add the sauce, tomatoes, cheese,
salt and pepper to taste and combine the mixture well. Transfer the
macaroni mixture to the prepared baking dish and smooth the top. Make
the topping: In a large skillet melt the butter over moderate heat,
add the bread crumbs, the cornmeal, salt and pepper to taste and cook
the mixture, stirring, until it is golden. Sprinkle the topping over
the macaroni mixture and bake the macaroni and cheese in the oven for
1 hour.

Recipe By : Gourmet's America

From: Meg Antczak Date: 08-09-95 (21:46) (159)
Fido: Cooking

Browse by categories