Category: Pasta

3/4 cup Onion -- finely chopped

1 Clove Garlic -- minced

3/4 tbsp Jalapeno Pepper -- minced

1/2 tsp Coriander

3/4 tsp Cumin

2 tbsp Unsalted Butter

2 tbsp Flour

2 cup Milk

14 oz Can Plum Tomatoes -- drain & chop -Or-

4 Roma Tomatoes -- skinned and

Chopped

8 oz Elbow Macaroni -- cooked

3/4 cup Monterey Jack Cheese --

Grated

3/4 cup Sharp Cheddar Cheese --

Grated

1/2 cup Bread Crumbs

1/2 cup Parmesan Cheese

Preheat oven to 375.



In a large saucepan, cook the onion, garlic, jalapenos, coriander, and cumin in butter over low heat, stirring, until the onion is softened. Stir in the flour and cook for 3 minutes. Add the milk slowly, whisking, bring the liquid to a boil and add tomatoes. Simmer for 2 minutes and add salt and pepper to taste. Mix sauce, noodles, and cheese together. Pour in a greased 2 quart baking dish. Mix bread crumbs and Parmesan together and sprinkle on top. Bake for 20-25 minutes



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