Recipe: Today's Macaroni and Cheese (using salsa, Rick Bayless)

TODAY'S MACARONI AND CHEESE

"Rick Bayless, chef and owner of Chicago's Frontera Grill and Topolobampo, confesses that he grew up on the wonderful slow-baked macaroni and cheese served at his parents' restaurant, which he calls "crusty cheese over submissive macaroni." His adult version is creamy and a little "edgy" - with the delicious jolt of salsa."

2 cups milk
4 tbsp. butter
1/4 cup flour
2 cups good-quality salsa
3 cups (3/4 pound) shredded Cheddar cheese
Kosher salt, about 1 1/2 tsp.
1 pound dried pasta (elbow macaroni, cavatappi, rotini, or fusilli)
Chopped fresh cilantro, for garnish

Fill a large pot with about 6 quarts of water and set over high heat.

Warm the milk in a small saucepan over medium heat, or in a glass measuring cup in a microwave, for about 1 minute.

In a medium saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the warmed milk all at once and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 or 5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from the heat, then stir in the cheese, stirring until it melts. Taste and season generously with salt.

When the water has come to a boil, add the pasta. Stir well so no pieces stick together and boil until the pasta is al dente, about 10 minutes. Drain thoroughly and return to the pot.

Stir the cheese sauce into the pasta, then spoon into a serving dish. Sprinkle with cilantro.

VARIATION:
If you want a wonderful contrasting texture, spoon the macaroni and cheese into a buttered baking dish. Top with 1/2 cup bread crumbs mixed with 1 tablespoon melted butter and bake in a preheated 375 degree F oven for 10 to 12 minutes, until richly browned and crisp.

Makes 8 servings
Source: Macaroni and Cheese by Joan Schwartz