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Jalapeño and Tomato Macaroni & Cheese

A traditional macaroni and cheese kicked up a notch with some jalapenos and tomatoes. So good. So yummy. Get in the kitchen and make this. ‘Nuff said.

Jalapeño and Tomato Macaroni & Cheese
adapted from Lisa’s Kitchen [1]

– Chop tomatoes. Place in a sieve to drain the juices moving them around occasionally to ensure better draining.

– Melt the 3 Tablespoons butter. Combine bread crumbs and cornmeal with melted butter. Put aside.

– Cook the macaroni al dente, in a large pot, according to package instructions. Drain and return to original pot and add the remaining 4 Tablespoons of butter.

– In a large bowl, whisk the milk, egg substitute, mustard, salt and black pepper. Add 3/4 of the cheese and combine.

– Pour the milk and cheese mixture into the pot with the macaroni.

– Stir over medium heat until the cheese melts, the sauce thickens and the gets bubbly.

– Add tomatoes and jalepenos and stir to combine.

– Pour into lightly greased baking dish. Sprinkle the remaining cheese on top. Then add the crumbs.

– Add to preheated 350 degree oven and bake for 30-40 minutes until top is browned and the sauce is bubbling.