South Of The Border Mac And Cheese Food

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Crumble chorizo into large nonstick skillet; cook on medium heat until done, stirring frequently. Drain chorizo; return to skillet.
• Add Macaroni, tomatoes and water; stir. Bring to boil; simmer on medium-low heat 15 min. or until macaroni is tender, stirring occasionally
• Add Cheese Sauce Mix; stir until blended. Top with shredded cheese.

SOUTH OF THE BORDER MAC AND CHEESE

Steps:

• Roast red peppers using the broil option on your oven (if you don't have broil, bake at 400°F). Put peppers on a baking sheet and broil for about 10-15 minutes, turning occasionally to ensure blistering on all sides. Once done, put them in a zipped plastic bag for about 10 minutes to allow the skin to loosen. Peel the skin from the peppers and remove the seeds, but do NOT rinse, and chop. Cook macaroni according to package directions until al dente. Drain and set aside. In large pan, melt butter over medium-low heat and sprinkle in flour. Cook for a few minutes, stirring constantly. Pour in milk and whisk until smooth. Cook until thick. Reduce heat to low. In small bowl, whisk egg. Add 1/4 cup of the warm milk and butter mixture slowly and whisk together to temper egg. Add egg mixture back to pot with the milk and butter and whisk until smooth. Add shredded cheese to milk and butter mix and stir until melted. Add salt and pepper to taste. Mix in chopped red peppers and can of green chilies (do not drain). Add in drained pasta and mix to combine. Serve immediately or pour into baking dish, top with more cheese (or crushed tortilla chips) and bake at 350°F for 20-25 minutes.

SOUTHWEST MAC & CHEESE WITH OPTIONAL CHICKEN

Steps:

• Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
• Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
• In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
• Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
• Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
• Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.