Mexi Mac Recipes

MEXI MAC AND CHEESE

Steps:

• If baking, preheat oven to 450°F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
• In a large pot, cook the macaroni to al dente according to package directions and drain. Return to large pot.
• Heat the olive oil over medium-high heat in a large skillet. Add the chopped bell pepper and onion and cook until onions become translucent. Stir in can of tomatoes with green chiles. Saute for another 3 minutes. Add pepper mixture to pot with cooked macaroni.
• Add the ground turkey to the hot skillet and break up the meat with a spoon. Cook until meat is cooked all the way through, 4-5 minutes. Drain grease off meat, if necessary, and return to skillet. Add taco seasoning mix and stir until turkey is completely coated in seasoning. Add cooked turkey to pot with cooked macaroni and pepper mixture.
• Pour enchilada sauce over everything in the pot and stir gently to coat.
• Add butter to hot skillet. Once butter is melted, whisk in flour until a thick mixture forms. Turn heat to medium low and add milk, whisking constantly until mixture starts to thicken. Add 2 cups cheese and stir until cheese is melted. Season cheese sauce with salt and pepper to taste.
• Pour cheese sauce over the macaroni mixture in the large pot. Serve immediately or transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10-15 minutes or until cheese is bubbling and starting to brown and crisp on top. Let set for about 5 minutes before serving.

MEXICAN MACARONI

Steps:

• Cook macaroni according to package directions; drain.
• Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.
• Bake at 350° for 30 minutes.

MEXI-MAC SKILLET

Steps:

• In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain.
• stir in the tomatoes, tomato sauce, corn, beans, water, chili powder, oregano and salt.
• Bring to a boil; stir in macaroni.
• Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender; Sprinkle with cheese.

CHEESY MEXIMAC (MEXICAN MACARONI & CHEESE)

Steps:

• Heat oven to 350*F. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
• In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
• Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
• Bake at 350*F for 25 minutes. Cool slightly before serving.