Pasta: Macaroni Cheese 27 by Recipe Cottage

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	Macaroni Cheese 27

		Jalapeno Macaroni and Cheese 5 cups macaroni, rotini or fusili 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/375 g) 1 Tbsp seeded and finely chopped fresh or canned jalapeno pepper 2 large ripe tomatoes 2 Tbsp finely chopped coriander or Italian parsley 2 tsp white vinegar, lemon or lime juice 1 large crushed garlic clove 1/2 tsp each of dried leaf oregano and ground cumin pinch of salt 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 (3L) 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 - 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 with each serving. The baked casserole will keep well, covered, in the refrigerator for several days or can be frozen. Makes 6 servings