Shelly's Recipe

MEXICAN MACARONI

Category: Noodles / Pasta

2 cups raw elbow macaroni
1/4 cup butter
1 tbsp vegetable oil
1 large clove garlic, chopped
1 medium onion, chopped
1/2 lbs ripe cherry tomatoes, chopped (about 12 medium)
1/2 cup pickled sliced jalapenos, chopped (see note) WEAR GLOVES
1/2 tsp dried oregano and salt
Freshly ground black pepper
3/4 lbs sharp cheddar cheese, grated (3 cups),plus several thin slices for topping
1 cup milk

Preheat oven to 450. Cook macaroni in plenty of boiling water until tender but still al dente. Drain very well and transfer to a 1 1/2-quart baking dish. Stir in butter until combined; set aside.

Heat oil in a small nonstick skillet over medium-high heat. Add garlic and onion, and cook for 2 minutes or until tender. Add tomatoes, chilies, oregano, salt and pepper, and cook for 3 minutes or until tomatoes are softened. Stir mixture into noodles, then stir in grated cheese. Pour in milk; do not stir. Arrange slices of cheese on top. Bake, uncovered, for 30 minutes or until cheese is bubbly and lightly flecked with golden brown.