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1
Lightly grease a 12-inch oven safe skillet.
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2
Set aside for a moment.
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3
Cook spaghetti according to package directions in a pot of boiling salted water.
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4
Drain, rinse, and transfer the noodles to the skillet.
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5
Set aside.
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6
Meanwhile, turn on the broiler in your oven.
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7
Place grape tomatoes and jalapenos on a foil-lined rimmed baking sheet, skin side up, along with garlic cloves and onion.
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8
Broil for 5 to 7 minutes on a rack that youve placed 6 inches away from heat.
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9
Remove from oven, let vegetables cool, then dice them.
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10
Reduce oven to 350 F.
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11
Melt butter in a saucepan over medium-low heat.
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12
Whisk in flour until well combined and slightly browned, about 30 seconds.
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13
Slowly pour in milk and cook, stirring, until sauce thickens often.
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14
Keep heating and stirring until the sauce coats the back of a spoon, 3 to 5 minutes.
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15
Turn off heat and slowly stir in half each of the cheeses, adding about 1/4 cup at a time, until melted into sauce.
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16
Stir in diced roasted vegetables, along with cumin, cayenne, cilantro, and lime juice.
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17
Add salt and pepper.
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18
Pour sauce into the cooked spaghetti and stir in the cooked shredded chicken.
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19
Top with remaining cheese.
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20
Bake, uncovered, for 20 minutes or until brown and bubbling.
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21
Remove from oven and sprinkle with cilantro.
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22
Recipe adapted from Homesick Texans Family Table.
