MAC 'N CHEESE, SOUTHWESTERN STYLE!
1 pound elbow macaroni, cooked al dente, and drained
4 tablespoons butter
4 tablespoons flour
3 cups milk
1 1/2 cups Mexican blend cheese
1 1/2 cups Italian blend cheese (I added this by mistake but it was great - so go ahead!)
1/2 cup Monterey Jack Cheese with Jalapeño peppers, shredded
1 cup salsa, drained to remove excess liquid
In the same large pot that you cooked the macaroni in (now drained), melt the butter over medium-low heat. Whisk in the flour and continue whisking as the flour cooks for about a minute or two. Whisk in milk and turn heat up to medium-high. Bring to a boil, whisking the whole time, and simmer for a minute or two until the mixture thickens and big bubbles rise to the surface and pop slowly, as if you were making a thick pudding.
Turn off the burner and stir in salsa, mixing completely. Stir in cheeses until completely melted. Add cooked and drained macaroni, toss till completely coated with cheese mixture. Serve from the pot.
It makes GREAT left-overs (confession: I ate it for breakfast the next day!)
|This dish deserves a close-up!|
I've been baking recently, too. Here's the evidence!:
|Baby Rafael's Baptism Cake|
|Shannon's Graduation Party Cake - she's headed to Hampshire College!|