Recipe - Hot And Spicy Macaroni And Cheese

8 ounce Red chile pasta; macaroni
shape
One half cup White sauce mix
1 cup Water
2 Pickled jalapenos; minced
1 Habanero chile; seeded &
minced
1 ds Nutmeg
Coarse salt (kosher); to
taste
One half cup Monterey Jack cheese (or
"taco" cheese); shredded
One half cup Bread crumbs (pref. from
Chipotle Brioche); or from
The Bread

Put up a big pot of water. When it comes to a boil, pour in the macaroni
and some kosher salt. Cook for 2 minutes, if fresh, and according to
package directions if dry. Drain. Set aside.

Spray a 8" square pan with cooking spray. Set aside.

Makes white sauce by adding white sauce mix to cold water and cooking,
whisking, for a couple of minutes until it gets thick like a bechamel
sauce. Add the chopped chiles, the nutmeg and a little salt.

Pour the white sauce/chile mixture over the cooked macaroni. Stir in the
cheese. Pour the whole thing into the brownie pan and sprinkle the bread
crumbs on top. Bake in a 350°F oven for 2025 minutes.

Adapted from Big Flavors by Jim Fobel, Clarkson/Potter Publishers, 1995,
ISBN 0517590956

Recipe by: adapted from Big Flavors by Jim Fobel

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on May 25, 1999,
converted by MM_Buster v2.0l.