Mexican Mac N Cheese Food

MEXICAN STYLE MAC AND CHEESE

Steps:

• Place water, salt, onion, garlic and bay leaf in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. Cook for 10 minutes. Drain and reserve the onion and garlic.
• Place cheese, roasted bell pepper, evaporated milk and reserved onion and garlic into your blender pitcher. Process until you have a smooth sauce. Set aside.
• Melt butter in a skillet over medium-high heat, making sure not to burn it. Once it has melted, add the cheese and bell pepper sauce. Cook for about 3 minutes, stirring from time to time. Season with salt and pepper.
• Mix the pasta with the sauce and cook for another 2 more minutes, just enough time to mix well.
• Serve immediately. Add some crushed pepper, if desired. If you don't plan to serve it right away,
• add a couple of tablespoons of milk when reheating, since the sauce tends to get dry when cold.

MEXICAN MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

MEXICAN MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cotija cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.

LOW FAT MEXICAN MACARONI AND CHEESE

Steps:

• Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
• While the noodles are cooking cube the cheese.
• When the noodles are done drain them and then return to the pan.
• Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
• When melted, add the salsa and serve.

MEXICAN MACARONI AND CHEESE

Steps:

• Prepare the mac and cheese according to the package directions.
• In the meantime, brown the ground beef and drain excess grease.
• Add the ground beef, taco seasoning and the v8 to the mac and cheese and serve.

MEXICAN MAC 'N CHEESE

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 9" X 13" baking dish. Cook the pasta in boiling water with the two teaspoons salt until al dente. Drain and set aside.
• 2. In a large bowl, beat the eggs and whisk in the evaporated milk until well blended. Add 2 cups of cheese, 1/2 teaspoon salt, melted butter, and cooked pasta.
• 3. Pour the mixture into the baking dish. Top it evenly with the remaining cup of cheddar cheese.
• 4. Bake for approximately 40 minutes or until the custard has set and the cheese on top turns golden brown.

CHEESY MEXICAN MAC

Steps:

• Prepare Dinner as directed on package, using the Light Prep directions, and adding zucchini to the boiling water for the last 1 min. of Macaroni cooking time.
• Stir in remaining ingredients.
• Cook on medium heat 3 to 5 min. or until heated through.