Mexican Mac 'n' Cheese Recipe
Submitted By:from North Aurora.
Mexican Mac 'n' Cheese Notes
I was looking for an alternative to the typical Spanish or Mexican rice side dish and came up with this savory mac 'n' cheese recipe.
- 16 ounces lumachine or elbow macaroni
- 16 ounces Mexican cheese blend, divided
- 16 ounces whole milk
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 tablespoons butter
- ½ cup plain bread crumbs
- 16 ounces pimento cheese spread
- 4 ounce can mild diced green chilies
- 1 teaspoon mustard powder
- 1 teaspoon salt-free adobo seasoning
- 1/2 teaspoon oregano
- 3 tablespoons cold water
- 2 tablespoons all-purpose flour
- ½ cup fresh cilantro, chopped
Serves / Yields
Preheat oven to 350 degrees. Coat 8x8 glass baking dish with cooking spray and set on a baking sheet. Pour milk into top half of double boiler; bring water to boil in bottom half. Cook pasta according to package directions until barely al dente. Drain well but do not rinse. Pour warm pasta into prepared baking dish and mix in half of the cheese blend. Set aside. Sauté onion in olive oil until tender, cool slightly and add to milk. In the same pan, melt butter, stir in bread crumbs and mix until well combined. Set aside. Add remaining cheese blend, pimento cheese, diced chilies, dry mustard, adobo and oregano to milk and cook over bottom of double boiler, stirring constantly until cheeses have melted, 10-15 minutes. Combine flour and water in a small bowl, stir together until well blended; add to milk mixture, stirring constantly until mixture stars to thicken. Pour warm milk mixture over pasta, stirring to distribute. Top with buttered bread crumbs. Bake until bubbly and bread crumbs are browned, 30-40 minutes. Remove from oven, cover lightly and allow to rest for 10 minutes. Serve, and sprinkle each portion with some chopped cilantro.
Delicious topped with a few splashes of your favorite hot sauce. Leftovers are great too!
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