Thursday, January 3 2013, 11:11 AM MST
Macaroni with Peppers and Basil
As Aired On November 28, 2012
Recipe Courtesy Of Chef Bryan Woolley
1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 bell pepper minced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
5-6 freshly chopped tomatoes
1-2 pounds elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)
1 ½ cup freshly chopped basil or 1/4 cup dry basil
1.) In a large heavy saucepan cook the onion, the garlic, bell pepper, coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes.
2.) Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes add salt and pepper to taste.
3.) In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato sauce mixture.
4.) Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish.
5.) In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling. Remove pan and sprinkle freshly cut basil over pasta dish. Serve at once.
(Copyright 2012 Sinclair Broadcasting Group.)