Rachs Beef Queso Macaroni Is Made For Tex Mex Lovers Food

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.

TEX-MEX MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
• In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
• Bake 20 to 25 minutes or until edges are bubbly.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.

QUESO BLANCO MAC 'N' CHEESE WITH CORN AND CHICHARRONES AS MADE BY VICTOR RAMOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x 13 x 2-inch baking dish with butter.
• Bring a large pot of salted water to a boil. Add the shells and cook until nearly al dente, then drain.
• Stand an ear of corn upright on a cutting board and run a knife down the side to cut the kernels off. Repeat with the remaining ears. Set the kernels aside.
• Add the corn cobs to a 4-quart pot with the milk, half-and-half, garlic, and shallots. Bring to a simmer over medium-low heat and cook for 20 minutes to infuse. Remove the pot from the heat, strain through a fine-mesh sieve into a large bowl, and discard the solids. Let cool for 10 minutes. Rinse out the pot.
• Melt the 6 tablespoons of butter in the same pot over medium heat. Add the corn kernels and sauté until beginning to caramelize, 3-4 minutes. Remove ½ cup of corn and set aside. Add the corn-infused milk mixture and a pinch of salt and cook for another minute, until starting to bubble and thicken slightly.
• Transfer the corn mixture to a blender and blend until smooth. Strain through a fine-mesh sieve into a clean large bowl, using a wooden spoon to extract as much liquid as possible from the corn pulp. Rinse out the pot.
• In a medium bowl, combine the mozzarella, Gruyère, white cheddar, and Monterey Jack cheeses and mix well.
• Add the remaining 2 tablespoons butter and the flour to the pot. Cook over medium-low heat, whisking constantly, until the roux is light golden, 1-2 minutes. Add the corn cream and cook, whisking frequently, until thickened slightly, 3-5 minutes.. Gradually add 1¾ cups of the cheese mixture and whisk until smooth. Season with the white pepper and remove the pot from the heat.
• Add the chicharrones to a food processor or blender. Process until broken down into coarse crumbs.
• Add the cooked pasta shells to the prepared baking dish and pour the cheese sauce on top. Add the reserved corn kernels and half of the remaining cheese mix, then stir well to combine. Top with the remaining cheese mix and the chicharron crumbs.
• Bake the mac 'n' cheese for 25 minutes. Turn the oven to broil and cook for another 5 minutes, until the top of the mac 'n' cheese is crispy. Let rest for at least 5 minutes.
• Garnish the mac 'n' cheese with the parsley, then serve.
• Enjoy!