Pasta And Jalapeno Cheese Sauce With Fresh Salsa

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 5 cups rotini pasta
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 teaspoon dry mustard
• 3 cups whole milk
• 3 cups old cheddar cheese, shredded
• 2 tablespoons jalapenos, seeded and finely chopped (fresh or canned)
• 2 large tomatoes, chopped and seeded
• 2 tablespoons coriander, finely chopped
• 2 teaspoons vinegar
• 1 teaspoon lemon juice
• 1 large garlic clove, crushed
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350°f bring a large pot of salted water to boil, add pasta, boil uncovered, stirring often, until al dente. about 8 minutes.
• 2 melt the butter in saucepan over medium heat. stir in the flour and dry mustard, cook 1 minute. gradually whisk in milk, continue whisking until thickened, about 6 minutes.
• 3 drain pasta and set aside. lightly grease 9x13 carrerole dish.
• 4 remove sauce pan from heat, add 2 and 1/2 cups cheddar cheese and the jalapeno. stir until cheese is melted, taste and add more jalapeno is desired.
• 5 pour cheese sauce over the pasta, and toss to coat. then pour into casserole dish, sprinkle with remaining cheese.
• 6 bake for 40-45 minutes or until the sauce is bubbly.
• 7 mix the tomatoes, corriander, vinegar, garlic, lemon juice and seasonings.set aside to marinate.
• 8 remove pasta from oven, spoon the salsa over the casserole.