Ingredients:
1 onions, chopped
1 tablespoon fresh minced garlic
1 -2 jalapeno peppers, seeded and finely chopped
1 teaspoon coriander
1 1/2 teaspoons cumin
1/4 cup butter
1/4 cup flour
4 1/2 cups half-and-half cream (can use half of each to make 4-1/2 cups) or 4 1/2 cups full-fat milk ( can use half of each to make 4-1/2 cups)
1 (28 ounce) cans plum tomatoes, well drained and chopped
1/4 teaspoon cayenne pepper ( or to taste)
2 cups chopped cooked ham ( or to taste)
1 lb elbow macaroni ( cooked only to VERY FIRM-tender and drained)
3 cups cheddar cheese
1 1/2 cups fresh breadcrumbs
1/2 cup grated parmesan cheese
Directions:
Set oven to 375 degrees.
Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened.
Stir in flour and cook stirring for 3 minutes.
Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes).
Add in well-drained tomatoes; simmer for 2 minutes.
Add in cayenne, salt and pepper.
In a large bowl, mix together cooked macaroni, and tomato/cream mixture.
Add in the chopped cooked ham.
Stir in the cheddar cheese to combine.
Transfer mixture to prepared baking dish.
In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.
Servings: 6-8
Time preparation: 35 min.
Time total: 60 min.