Macaroni and Cheese with Peppers
| Yield: | 8 Servings |
| Categories: |
| 1 | lg | Onion, chopped |
| 1 | Red bell pepper, seeded, chopped | |
| 2 | oz | Unsalted butter |
| 1/4 | c | All-purpose flour |
| 3 | c | Milk |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander seed |
| 1/2 | ts | Salt |
| 1 | lb | Elbow macaroni |
| 2 | Tomatoes, peeled, seeded, chopped | |
| 3/4 | lb | Monterey Jack cheese with hot peppers, coarsely grated |
| Salt, freshly ground pepper | ||
| TOPPING | ||
| 2 | tb | Unsalted butter |
| 1 1/2 | c | Fine, fresh bread crumbs |
| 1/4 | c | Yellow cornmeal |
| Chopped fresh cilantro |
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