Directions:
Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with
foil.
Cook the spaghetti according to the package
instructions in a large pot
of boiling salted water. Drain, rinse under cold water, and transfer
the spaghetti to a baking dish.
Meanwhile, turn on the broiler, and place a rack 6
inches away from the
heating element. Place the grape tomatoes and jalapeños on
the prepared baking sheet skin side up, along with the whole garlic
cloves and onion. Broil for 5 to 7 minutes, until the tomatoes,
jalapeños, garlic, and onion are softened and have begun to
blacken. Remove from the oven, and when cool enough to handle, dice.
Turn the temperature down to 350°F.
To make the sauce for the spaghetti, melt the
butter over medium-low
heat in a saucepan. Whisk in the flour until well combined and slightly
browned, about 30 seconds. Slowly pour in the milk, and cook, stirring,
until the sauce thickens just a bit, 3 to 5 minutes. (You want it to
coat the back of your spoon, but not be too thick, like custard. If it
gets too thick, you can slowly add more milk, about a teaspoon at a
time.)
Once the sauce thickens, immediately turn off the
heat, and slowly stir
in half of the cheeses, about 1/4 cup at a time, until melted and
incorporated into the sauce. Stir in the diced vegetables, along with
the cumin, cayenne, cilantro, and lime juice. Taste and adjust the
seasonings, adding salt and pepper. Pour the sauce into the cooked
spaghetti, and then stir in the shredded cooked chicken. Cover the
spaghetti with the remaining cheeses.
Bake, uncovered, for 20 minutes, or until brown
and bubbling. Garnish
with cilantro before serving.
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