Spicy White Heat Mac and Cheese

  • 4 tablespoons ( 1/2 stick ) butter
  • 1 cup chopped onion
  • 4 teaspoons minced garlic
  • 1 tablespoon chopped green chilies
  • 1-1/2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1/4 cup flour
  • 4 cups milk
  • 1-1/2 teaspoons salt
  • 1/2 cup thick and chunky medium-hot salsa (of good quality)
  • 12 ounces (3 cups) dry small shell pasta
  • 2 cups (about 8 ounces) grated (or cubed) pepper Jack cheese
  • 1-1/2 cups (about 6 ounces) grated white Cheddar cheese
  • 1 cup finely crushed tortilla chips (you can do this in a food processor)
  • 1/2 cup grated high-quality Parmesan
    •

    Preheat oven to 375 degrees F

    In a large heavy skillet or saucepan, melt butter. Add onion, garlic, chilies coriander, and cumin and cook, stirring, for about 1 minute. Using a whisk, stir in flour and cook for about 1 minute, stirring constantly and vigorously.

    Add milk and continue to whisk until the mixture comes to a simmer, then stir occasionally until the sauce is thick, 3-4 minutes. Remove from heat. Stir in salt and salsa and set aside.

    Meanwhile, bring a large pot of water to boil and cook the shell pasta according to the package directions. Drain well.

    In a large bowl, mix the pasta and sauce, then fold in the Jack and Cheddar cheeses. Place the mixture in a lightly buttered 9 by 13 inch baking pan.

    In a small bowl, mix the chips and Parmesan and sprinkle evenly over the top of mac and cheese. Bake for 20-30 minutes or until the pasta is heated through, the sides are slightly bubbling, and the top is golden brown.

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