CHILE MACARONI CON QUESO STYLE
This is a typical kid friendly comfort food meal. My own variation of a recipe from a good friend. It is a simple meal to make and great for a cold winter day dinner. If you like cheese as I do, you may add more then indicted below. You may substitute low fat shredded cheese and/or low carb elbows if desired. Serve with a salad and your done!
Provided by atm1970
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook macaroni according to directions on the macaroni box.
- Drain and set aside to cool.
- Brown ground beef and add taco seasoning.
- In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
- Mix all ingredients.
- Add 3/4 of the shredded cheese bag to bowl and mix.
- Transfer ingredients to a large lasagna pan.
- Add remaining cheese and put on top of the casserole.
- Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.
MAC AND QUESO WITH SAUSAGE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.
- Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
- Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.
AUTHENTIC CHILE CON QUESO
This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.
Provided by Melony1976
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g
MACARRONES CON CREMA Y QUESO - MEXICAN MACARONI AND CHEESE
Make and share this Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese recipe from Food.com.
Provided by Julesong
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- First, you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred, or you can broil them (turning occasionally) until charred on all sides.
- Place hot poblanos in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
- Peel or rub off the charred skins and discard stems, seeds, and ribs (do not rinse peppers under water).
- Cut roasted poblanos into 1/4-inch thick strips; set aside.
- In a large heavy skillet melt together the butter and oil over medium low heat, then sauté the onion strips and salt, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
- While the onion is browning, begin cooking the pasta by adding it to a large pot of boiling salted water until tender, about 7 to 10 minutes; reserve 1/4 cup of the pasta cooking water, then drain remaining and set aside.
- To the sautéed onion add the serrano, garlic, oregano, and cook, stirring, until fragrant, about 2 minutes.
- Increase temperature to high, then add the drained pasta, reserved pasta cooking water, the crema, and the onion mixture, and cook, stirring, until the pasta is well coated and heated through, about 2 minutes.
- Add the roasted poblano strips, stir well, then add the queso fresco cheese and toss.
- Pour onto platter and serve immediately.
- Note: cavatappi pasta is a short s-shaped pasta tube that resembles a small corkscrew.
Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 4, Cholesterol 15.3, Sodium 298.5, Carbohydrate 41.3, Fiber 2.9, Sugar 4.8, Protein 7.1
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