Spicy Macaroni and Cheese with Tomatoes and Cracker Crumb Crust
- Yield: 6 servings
Ingredients
- Macaroni and Cheese Mixture:
- 3tablespoons unsalted butter
- 1 1/2cups chopped yellow onions
- 1large jalapeno, stemmed, seeded and chopped
- 1/4cup flour
- 2cups 2 percent milk, warmed
- 2cups canned diced tomatoes, undrained
- 1 1/2cups low-fat shredded cheddar and monterey jack cheese mixture
- 1pound penne, elbows or rigatoni pasta, cooked and drained well
- Cracker Crumb Crust:
- 1/2cup grated parmesan cheese
- 1/2cup crushed Ritz crackers or similar crackers
- 2teaspoons paprika
Instructions
- To make macaroni and cheese: Preheat oven to 350F. Melt butter in a nonreactive large saucepan; add onions and jalapeno peppers. Saute 2 to 3 minutes, or until onions are soft. Mix in flour and cook over medium heat 1 minute, stirring constantly. Using a wire whisk, slowly incorporate milk into onion mixture until well blended. Stir in tomatoes, bring to a boil, reduce heat and simmer 20 minutes. Remove from heat and stir in cheese, blending until well mixed. Mix sauce and cooked pasta in a large mixing bowl. Place in a greased 9-inch square baking dish.
- To make crust: In a small bowl, mix parmesan with cracker crumbs and paprika. Sprinkle over pasta. Bake 30 to 35 minutes or until crumb topping is golden brown.
For a step-by-step video on making bechamel sauce, click here.
Nutritional Info *per serving
- Calories 496
- Fat 12g
- Saturated Fat 7g
- Cholesterol 31g
- Sodium 574mg
- Carbohydrate 72g
- Fiber 5g
- Sugars 9g
- Protein 22g