Comforting, warm with just a hint of Mexican flavors — Queso Macaroni and Cheese will brighten any mealtime.
Macaroni and Cheese is one of those things that either is a holiday food, or something we make when we need a big hug. The creaminess of the sauce wraps each and every noodle to create a mouthfeel that’s memorable. I added some Mexican ingredients to create a cheese sauce that will slightly remind you of a good queso dip. Green chilies and a freshly sliced tomato are the main additions that add great flavor. The cheeses are a Mexican blend you can easily find at the grocery store, or use pepper jack and cheddar for a similar combination.
Baking the macaroni and cheese with another sprinkling of cheese on top offers a slightly crispy crust, which adds to the delightful experience. It makes a great family-style dish to serve with other foods, or enjoy it all by itself with a green salad. The leftovers can be reheated for lunches during the week.
Ingredients
1 pound macaroni pasta
2 tablespoons butter + more for dish
2 tablespoons all-purpose flour
2 1/2 cups low-fat milk
4 cups Mexican cheese blend, or a combination of pepper jack and cheddar, divided
4 ounces canned green chilies, diced
1 large rip tomato, sliced
salt and pepper
1/2 teaspoon ground cumin
(Serves 6-8)
To Prepare:
1. Preheat oven to 375 degrees. Boil macaroni for 8 minutes and drain.
2. In a large pot over medium heat, add butter and allow it to melt. Add flour and whisk until combined. Cook for 1 minute.
3. Add milk and whisk to combine. Cook until slightly thickened, about 3-4 minutes. Add 3 cups of cheese, and stir until smooth.
4. Add chilies and tomato, stir. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper and cumin, stir.
5. Butter a 2 quart casserole dish and pour in pasta. Top with remaining cheese and cover with foil. Bake for 20 minutes. remove foil and continue to bake for 8 minutes or until top is slightly browned.
6. Let rest 7 minutes before serving. Enjoy!
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