What is the best way to cook Macaroni and Cheese?
If you like spicy, you might like this one which, unfortunately, I can’t remember where I got. SPICY MACARONI AND CHEESE 1 1/2 cups finely chopped onion 2 large garlic cloves, minced 1 1/2 tablespoons minced pickled jalapeño chilies, or to taste 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 a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well cayenne to taste if desired 1 pound 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) In a large heavy saucepan cook the onion, the garlic, the jalapeños, the 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. Add the milk in a stream, whiski
