Today's Macaroni and Cheese

Today's Macaroni and Cheese
2 cups milk
4 tablespoons butter
1/4 cup flour
2 cups good-quality salsa
3 cups ( 3/4 pound) shredded Cheddar cheese
Kosher salt, about 1 1/2 teaspoons
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 in the cheese sauce, then spoon into a serving dish. Sprinkle with the cilantro.
Serves eight.
Note: 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 tablespoons melted butter and bake in a preheated 375-degree oven for 10 to 12 minutes, until richly browned and crisp.
Nutrition values per serving: 353 calories, 21 g fat, 25 g carbohydrates, 3 g fiber, 16 g protein, 64 mg cholesterol, 674 mg sodium.
Chef Rick Bayless in "Macaroni & Cheese" by Joan Schwartz (2001 Villard, $15.95)

File: 'macncheese.rec3' in 'dpa'