Southwestern Macaroni and Cheese with Tomatoes & Chipotle Peppers 1 2/3 cups (about 7 oz.) dry small elbow macaroni (preferably whole wheat), cooked and drained 2 tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper 1 can (12 fl. oz.) evaporated milk 1 cup water Heaping 1/3 cup diced dried chorizo (if you can't find dried chorizo, you could substitute an equal amount of fresh chorizo, cooked and crumbled) 1 chipotle pepper, finely chopped 2 medium tomatoes, seeded and chopped 2 tablespoons butter or margarine 2 cups (8 oz.) shredded Monterey Jack cheese or "Mexican-blend" style pre-shredded cheese
Topping: Panko bread crumbs Monterey Jack cheese Preheat oven to 375° F. Grease a 2-quart casserole dish. Heat a small frying pan over medium heat. Add chorizo to pan. It will begin to render its fat and turn crispy. Stirring the chorizo occasionally, keep an eye on it and remove it from heat when it reaches a bacon-like crispiness. Drain the fat, and let chorizo rest on a plate covered with a paper towel, to soak up the excess oil. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 2 cups cheese until melted. Add macaroni; mix well. Add chorizo, chipotle, and tomato. Since tomato sizes can vary, you may add less tomato to your taste. Pour mixture into prepared casserole dish. Sprinkle panko bread crumbs over top, until a light, even layer of them is formed. Sprinkle a few tablespoons or so of cheese on top. Bake for 20 to 25 minutes. If necessary, broil for a few minutes to brown the panko-cheese crust. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
