Green Chili Macaroni and Cheese
For ages, Southwestern cooks have been adding a spicy touch to this much-loved classic. Jalapeno-spiked soy ||cheese|| and a little chipotle chili to lend great flavor as well as pleasant heat. The texture and taste of fresh bread crumbs more than make up for the small effort required.
- Coat 8-inch square baking dish with cooking spray; set aside. Preheat broiler. Bring medium saucepan of lightly salted water to a boil. Add macaroni; stir to prevent sticking. Cook until just tender, about 6 minutes. Drain well and set aside.
- Meanwhile, in food processor or blender, whirl bread to coarse crumbs. Transfer to small bowl. Stir in cilantro, salt and mustard and set aside.
- In large saucepan, melt butter over medium heat. Add onion, chipotle and scallion and cook, stirring often, until onion is tender, about 4 minutes. Stir in flour. Cook, stirring, until mixture is fragrant, 1 to 2 minutes.
- Stir in 1/4 cup soy milk until no lumps remain. Stir in another 1/2 cup milk until smooth, then remaining 3/4 cup milk. Increase heat to medium-high and cook, stirring, until mixture boils gently and thickens enough to leave a track on bottom of pot behind spoon, about 2 minutes. Stir in "cheese" just until melted. Stir in macaroni until coated.
- Transfer macaroni mixture to prepared baking dish and sprinkle with reserved crumbs. Broil just until top is browned, about 1 1/2 minutes, watching carefully to prevent burning. Serve hot.