8 Ounces Spaghetti
1 Pint Tomatoes
1 Tsp Hot Pepper Flakes
4 Cloves Garlic
2 Tbl Olive Oil
2 Tbl Unsalted Butter
2 Tbl Cake Flour
1 Cup 1% Milk
1 Cup Half and Half
1 Cup Shredded Cheddar
1 Cup Shredded Monterey Jack
1/2 Tsp Cumin
1/2 Cup Chopped Fresh Cilantro
2 Tsp Fresh Lime Juice
4 Cups Shredded, Cooked Chicken
1 Cup Shredded Cheese (Cheddar, Jack, Pepper Jack - you choose)
Put water on to boil. When at a rolling boil, cook spaghetti until al dente. When done, drain and put into a large bowl with the vegetables.
Menwhile, heat your broiler on high heat. Line a baking pan with non stick foil.
Halve tomatoes, place cut side down on foil. Mince garlic, add to pan.
Put hot peppers (if using) on pan. Sprinkle all with olive oil, broil about 6 inches away from broiler until browned.
Remove from oven and put into a large bowl. until ready to use and reduce oven temp to 350 degrees.
In a large oven ready skillet, melt the butter until slightly browned. Stir in the flour and stir until well mixed. Add milk and half and half, 1/2 cup at a time, mixing well after each addition until thickened. When all incorporated, add 2 cups cheese until melted. Stir in spices.
Pour over vegetables. Add chicken.
Stir until combined.
Pour into an oven ready pan (the skillet you cooked the roux in, if oven safe). Top with remaining cheese.
Bake for 20 minutes until brown and bubbly.