Southwestern Mac Cheese Food

CREAMY SOUTHWEST MAC 'N CHEESE

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Add onions, poblano chiles, jalapeño peppers and chili powder; mix well. Cook 6 min. or until onions are crisp-tender, stirring frequently.
• Add milk and 2/3 of the VELVEETA; cook 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and remaining VELVEETA.
• Spoon into 2-qt. casserole sprayed with cooking spray. Toss shredded cheese with crushed chips; sprinkle over macaroni mixture.
• Bake 20 min. or until heated through.

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.

SOUTHERN MAC AND CHEESE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.
• Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
• Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes.

SOUTHWESTERN SKILLET MACARONI AND CHEESE

Steps:

• Bring a pot of water to a boil.
• Cook the macaroni according to package directions; drain and keep warm.
• Spray a large nonstick skillet with Pam.
• Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.
• Stir in the onion, bell pepper, chili powder, cumin, and salt.
• Cook, stirring occasionally, until the onion is tender, about 3 minutes.
• Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.
• Add the macaroni and cheese, stirring to combine.