Macaroni con Chile con Queso More Cool Weather Cooking Pasta Gratin with Mushrooms and Fontina Cheese Macaroni con Chile con Queso Patti's Over-the-Rainbow Macaroni and Cheese Faux Fettucine Alfredo Main Recipe Index Share this recipe with your friends! Makes 4 to 6 servings Here's a not-too-hot-but-you-know-it-has-chiles macaroni and cheese. It's from Sizzlin' Suppers. 3 tablespoons unsalted butter 1 small onion, chopped 1 medium Italian frying, Cubanelle, or small green bell pepper, seeded and chopped 2 tablespoons all-purpose flour 2 garlic cloves, minced 1 (14 1/2-ounce) can tomatoes in juice, drained, and chopped 2 cups milk, heated 1 cup (4 ounces) shredded extra-sharp cheddar cheese 1 cup (4 ounces) shredded Jalapeño Jack cheese 1 pound macaroni 3/4 cup fresh bread crumbs 1. Position a rack in the center of the oven and preheat to 350¡ F. Lightly butter a deep -3-quart casserole. 2. In a medium saucepan, heat 2 tablespoons butter over medium heat. Add the onion, pepper, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until their juices evaporate and the mixture looks somewhat dry, about 5 minutes. Sprinkle with the flour and stir for 1 minute. 3. Stir in the milk, bring to a simmer, and cook over medium-low heat, stirring often, until thickened and smooth, about 2 minutes. Remove from the heat and stir in the cheeses until melted. 4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and cook until almost tender, about 8 minutes. (The pasta will be cooked again in the oven, so do not overcook.) Drain well and return to the cooking pot. Add the cheese sauce and mix well. Transfer to the prepared dish. Sprinkle with the bread crumbs and dot with the remaining 1 tablespoon butter, cut into small pieces. 5. Bake until the crumbs are browned and the sauce is bubbling, about 30 minutes. Serve hot.

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