Mexican Style Macaroni N Cheese Food

MEXICAN MAC-N-CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
• Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
• Garnish with the cotija, jalapeno and cilantro. Serve immediately.

ONE-SKILLET TEX MEX MAC AND CHEESE

Steps:

• To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
• Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine.
• Lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
• Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
• Evenly sprinkle the cilantro and serve immediately.

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.

MEXICAN-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
• Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted.

FOUR CHEESE MACARONI

Steps:

• Heat oven to 350°F.
• Combine first 3 ingredients in medium bowl. Stir in 1 cup cheese.
• Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add remaining cheese; cook and stir 2 min. or until melted.
• Drain macaroni. Add to sauce; stir to evenly coat. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
• Bake 10 min. or until heated through.

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 AND CHEESE WITH CHICKEN

Steps:

• Preheat the oven to 400ºF.
• Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
• In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
• Add chicken to pan.
• Stir in the adobo powder, flour, chili powder and cumin.
• Stir and cook until chicken is browned.
• Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
• Stir in all of the cheese until melted.
• Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly.

MEXICAN MACARONI AND CHEESE

Steps:

• Prepare M&C dinner as directed.
• Brown meat, celery, green pepper and onion; cook until tender.
• Stir in corn, tomato sauce, chili powder, and pepper.
• Add M&C dinner; mix well.
• Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.

BAKED MEXICAN MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
• In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
• Bake uncovered about 25 minutes or until bubbly.

MACARRONES CON CREMA Y QUESO - MEXICAN MACARONI AND CHEESE

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.

MEXICAN STYLE MACARONI N CHEESE

Steps:

• In a heavy saucepan melt better over medium heat.
• Add flour and cook while whisking steadily for 2 minutes.
• Add milk to the flower mixture, whisking steadily.
• Continue to whisk until milk comes to a boil.
• Add mustard, cayenne, salt and pepper; whisk to combine.
• Continue whisking until sauce thickens, about 4 minutes.
• Set saucepan aside.
• Cook pasta in a large pot of boiling salted water until not quite al dente.
• Drain well and set aside.
• Butter a shallow 3-4 quart baking dish.
• In a large mixing bowl stir together cooked pasta, cooked ground beef, sauce, Monterey Jack, cheddar and mozzarella.
• Transfer mixture to buttered baking dish.
• Smooth top.
• Ina small bowl combine parmesan cheese, bread crumbs and cilantro.
• Sprinkle evenly over pasta.
• Bake pasta for 25-30 minutes at 375° or until top is golden and sauces is starting to bubble.