The Sneaky Mommy

Finally...a recipe for macaroni and cheese that turned out creamy and good!
...and didn't look like baby spit up on macaroni!
...and didn't involve processed velveeta cheese!

Spicy Macaroni and Cheese

1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste (added a lot more on Cody's side)
1 teaspoon ground coriander
2 1/2 teaspoons ground cumin
3 T. olive oil
1/4 cup all-purpose flour
3 cups milk
1 28-ounce can petite diced tomatoes, drained well
cayenne to taste if desired
1 box whole wheat elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 cup fresh bread crumbs
1 cup freshly grated Parmesan (about 1/4 pound)In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the olive oil over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 4 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

*recipe adapted from Epicurious.com

Thumbs up for the mac-n-cheese from Big Mac!

Hot Stuff for my HOT STUFF!

Just so you see my true colors...Cody fixes my stove
and I start it on fire.
Never fear, the baking soda saves the day...every time!