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1
Preheat oven to 350 F. Bring a large pot of salted water to a full rolling boil.
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2
Add the pasta and boil, uncovered, stirring occasionally, until nearly cooked al dente, about 7 to 8 minutes.
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3
Drain well but do not rinse.
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4
Set aside.
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5
Lightly grease a 12 cup casserole dish.
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6
Meanwhile, melt the butter in a medium size saucepan over medium heat.
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7
Stir in the flour and mustard.
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8
Do not let the flour brown.
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9
Gradually whisk in the milk.
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10
Continue stirring gently over medium heat until the sauce thickens, about 6 minutes.
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11
Remove the pan from the heat and stir in 2 1/2 cups cheddar cheese and the jalapeno pepper.
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12
Stir until the cheese is completely melted.
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13
Taste and add more jalapeno, if you wish.
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14
Pour the cheese sauce over the pasta and toss to evenly coat.
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15
Then, turn the mixture into the prepared baking dish.
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16
Sprinkle with remaining 1/2 cup cheese.
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17
(If making ahead, casserole can be refrigerated at this point for up to a day before serving.)
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18
Bake in the centre of the preheated oven for 40 to 45 minutes or until the sauce is bubbly around the edges and the pasta is heated through.
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19
Meanwhile, chop the tomatoes.
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20
Set aside with the coriander in a medium size bowl.
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21
Stir in the vinegar, garlic and seasonings.
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22
Remove the baked pasta from the oven.
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23
Spoon some of the tomato mixture along the centre of the pasta.
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24
Serve remaining tomato mixture with each serving.
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25
The baked casserole will keep well, covered, in the refrigerator for several days or can be frozen.
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26
To microwave, cook the pasta following above directions.
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27
Meanwhile, in a 12 cup microwave safe casserole dish, microwave the butter, uncovered, on high for 1 minute or until melted.
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28
Whisk in the flour and mustard to make a smooth paste.
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29
Then, whisk in the milk.
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30
Microwave, uncovered, on high for 2 to 4 minutes, whisking every minute.
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31
Stir in the cheese and jalapeno pepper.
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32
Microwave, uncovered, until the cheese is completely melted, about 1 minute.
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33
Turn the well drained hot pasta into the hot cheese sauce.
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34
Microwave, uncovered, on high 1 to 2 minutes or until piping hot.
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35
Meanwhile, chop the tomatoes and stir them with the coriander, vinegar, garlic and seasonings.
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36
Spoon remaining tomato mixture with each serving.
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37
The New Chatelaine Cookbook
