|Spicy Macaroni and Cheese|
2. Stir in the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking. Bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
3. In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente. Drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14-by-9-inch shallow baking dish or 3-quart gratin dish.
4. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the
macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375-degree
oven for 20 to 25 minutes, or until it is golden and bubbling.
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