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I must confess that I
really like macaroni and cheese and this, I think, is the ultimate. The
addition of colorful tomatoes
and chiles brings this simple, everyday dish to delectable heights.
2 cups elbow macaroni
1/4 cup (1/2 stick) butter
1 tablespoon canola oil
1 large garlic clove, chopped
1 medium onion, chopped
1/2 pound (about 12 medium) ripe cherry tomatoes, very coarsely chopped
1/2 cup pickled sliced jalapenos, chopped
1/2 teaspoon dried oregano
1/2teaspoon salt
Freshly ground black pepper
3/4 pound extra-sharp Cheddar cheese, grated, plus several thin slices for
topping
1 cup milk
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