Recipe - Macaroni And Cheese With Peppers

1 lg Onion, chopped
1 Red bell pepper, seeded,
chopped
2 ounce Unsalted butter
One fourth cup Allpurpose flour
3 cup Milk
1 One half teaspoon Ground cumin
One half teaspoon Ground coriander seed
One half teaspoon Salt
1 pound Elbow macaroni
2 Tomatoes, peeled, seeded,
chopped
Three fourths pound Monterey Jack cheese with
hot peppers, coarsely
grated
Salt, freshly ground pepper

TOPPING
2 tablespoon Unsalted butter
1 One half cup Fine, fresh bread crumbs
One fourth cup Yellow cornmeal
Chopped fresh cilantro

1. Heat the oven to 350 degrees. Generously butter a large, shallow baking
dish (at least 4 quarts).

2. Cook the onion and bell pepper in the butter in a large skillet over
mediumlow heat, stirring, until they are softened. Stir in the flour and
cook, stirring, 3 minutes. Stir in the milk; heat the mixture to a boil,
stirring, and simmer 5 minutes. Stir in cumin, coriander seed and 1/2
teaspoon salt; remove from heat.

3. Cook macaroni in a kettle of boiling salted water until it is al dente,
8 to 10 minutes. Drain well and transfer it to a large bowl. Add the sauce,
tomatoes, Monterey Jack and salt and pepper to taste; mix well. Transfer
the macaroni mixture to the prepared baking dish and smooth the top.

4. For the topping, melt the butter in a large skillet over medium heat.
Add bread crumbs, cornmeal and salt and pepper to taste. Cook, stirring,
until the mixture is golden. Stir in cilantro.

5. Sprinkle the topping over macaroni mixture. Bake the macaroni and cheese
until hot, bubbly and slightly browned at the edges, about 1 hour.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini