Green Chili Macaroni and Cheese

Ingredients

 * 8 oz uncooked elbow macaroni (2 cups)
 * 2 slices white bread, coarsely torn
 * 2 tbsp finely chopped fresh cilantro
 * ½ tsp salt
 * ¼ tsp dry mustard
 * 2 tbsp unsalted butter or margarine
 * ⅓ cup finely chopped onion
 * ½ – 1 tsp canned chipotle chile in adobo sauce
 * 1 scallion (white and light green parts), finely chopped
 * 2 tbsp all-purpose flour
 * 1½ cups plain soy milk
 * 5 oz jalapeño soy cheese, shredded (1½ cups )

Directions

 * 1) Coat 8-inch square baking dish with cooking spray; set aside.
 * 2) Preheat broiler.
 * 3) Bring medium saucepan of lightly salted water to a boil.
 * 4) Add macaroni; stir to prevent sticking.
 * 5) Cook until just tender, about 6 minutes.
 * 6) Drain well and set aside.
 * 7) Meanwhile, in food processor or blender, whirl bread to coarse crumbs.
 * 8) Transfer to small bowl.
 * 9) Stir in cilantro, salt and mustard and set aside.
 * 10) In large saucepan, melt butter over medium heat.
 * 11) Add onion, chipotle and scallion and cook, stirring often, until onion is tender, about 4 minutes.
 * 12) Stir in flour.
 * 13) Cook, stirring, until mixture is fragrant, 1 to 2 minutes.
 * 14) Stir in ¼ cup soy milk until no lumps remain.
 * 15) Stir in another ½ cup milk until smooth, then remaining ¾ cup milk.
 * 16) Increase heat to medium-high and cook, stirring, until mixture boils gently and thickens enough to leave a track on bottom of pot behind spoon, about 2 minutes.
 * 17) Stir in "cheese" just until melted.
 * 18) Stir in macaroni until coated.
 * 19) Transfer macaroni mixture to prepared baking dish and sprinkle with reserved crumbs.
 * 20) Broil just until top is browned, about 1½ minutes, watching carefully to prevent burning.
 * 21) Serve hot.