Title: Hot And Spicy Macaroni And Cheese
Categories: Pasta, Dishes
Yield: 3 servings

8 oz Red chile pasta; macaroni
-shape
1/2 c White sauce mix
1 c Water
2 Pickled jalapenos; minced
1 Habanero chile; seeded &
-minced
1 ds Nutmeg
Coarse salt (kosher); to
-taste
1/2 c Monterey Jack cheese (or
-"taco" cheese); shredded
1/2 c 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 20-25 minutes.

Adapted from Big Flavors by Jim Fobel, Clarkson/Potter Publishers, 1995,
ISBN 0-517-59095-6

Recipe by: adapted from Big Flavors by Jim Fobel

Posted to CHILE-HEADS DIGEST by RST G on May 25, 1999,
converted by MM_Buster v2.0l.