Spicy Mac-N-Cheese - cooking recipe

Ingredients

1 1/2 cups onions, finely chopped
2 large garlic cloves, minced
2 tablespoons jalapenos, minced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/4 cup butter
1/4 cup flour
4 cups milk
2 (14 1/2 ounce) cans diced tomatoes, drained
1/2 - 1 teaspoon cayenne
salt and pepper
1 lb elbow macaroni
1 1/2 cups monterey jack cheese, grated
1 1/2 cups cheddar cheese, grated
1 1/2 cups breadcrumbs
1 1/3 parmesan cheese, grated

Preparation

In a large skillet, cook the onion, garlic, jalapenos, coriander and cumin and butter until the onion is softened.
Add in the flour and cook the mixture, stirring, for 3 minutes.
Add the milk in a stream, whisking constantly, and bring the liquid to a boil.
Add the tomatoes and stir.
Simmer the mixture for 2 minutes and then add the cayenne and salt and pepper, to taste.
In a stockpot of boiling, salted water, cook the macaroni for 6-7 minutes, or until it is barely al dente.
Drain well and combine pasta, in a large bowl, with the tomato mixture.
Stir in the Monterey Jack and Cheddar cheese and transfer the mixture to a buttered 9 x 13 baking dish.
In a small bowl, stir together the bread crumbs and Parmesan. Sprinkle evenly over the macaroni mixture.
Bake in a 375 degree oven for 20-25 minutes or until golden and bubbling.