Macarrones Con Queso De María Recipes

MACARRONES CON QUESO (MACARONI AND CHEESE, MEXICAN STYLE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook noodles until al dente, drain and set aside.
• In a skillet, heat the olive oil over medium heat, add the veggies and garlic and cook until warmed through and slightly soft.
• Add the cumin, chili powder, and cayenne and stir to distribute.
• Combine the vegetable mixture with the pasta, set aside and keep warm on low heat.
• Melt the butter in a saucepan over medium heat, mix in the milk, then the flour.
• Add the cheese and stir until melted.
• Combine the cheese mixture with the pasta and veggies and mix well.
• Pour the mac and cheese into a 9x9 baking dish.
• Sprinkle with bread crumbs and French fried onions.
• Cover with foil and bake for 20 minutes, then remove foil and bake for another 20 minutes.

MACARRONES CON QUESO DE MARíA

Steps:

• Calienta el horno a 350°F.
• Cuece los macarrones según se indica en el paquete. Mientras tanto, corta la mantequilla en trozos pequeños; colócala en el fondo de una fuente para hornear de 13x9 pulgs.
• Bate bien el huevo y la leche con un batidor de varillas; reserva. Escurre los macarrones. Coloca la mitad de los macarrones sobre la mantequilla en la fuente para hornear; espolvoréalos con 1 taza de VELVEETA y 1 taza del queso cheddar. Añade la mitad de la mezcla de leche. Repite las capas de macarrones, VELVEETA, queso cheddar y mezcla de leche. Espolvoréalos ligeramente con páprika.
• Hornea la mezcla de macarrones 30 min. o hasta que esté completamente caliente y dorada por encima; no te olvides de revolverla a los 15 min.

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.