MEXICAN MAC-N-CHEESE
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
- Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
- Garnish with the cotija, jalapeno and cilantro. Serve immediately.
BAKED MEXICAN MACARONI AND CHEESE
Olé! Reduced-fat ingredients make indulging in mac and cheese almost guilt free.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
- In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
- Bake uncovered about 25 minutes or until bubbly.
Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 0 g
MEXI-MAC CASSEROLE
I typically have most of the ingredients for this dish in my pantry. Green chiles give it a little bite, but it's easy to swap in a can of spicier tomatoes to turn up the heat. -Jan Conklin, Stevensville, Montana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink, breaking meat into crumbles; drain., Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner., Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese., Bake, uncovered, at 350° until bubbly, 30-35 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 555 calories, Fat 27g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 1330mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 33g protein.
MEXICAN MACARONI AND CHEESE
For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
Nutrition Facts :
MEXICAN MAC AND CHEESE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cotija cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.
MEXICAN-STYLE MACARONI AND CHEESE
Steps:
- Preheat oven to 350 degrees F.
- Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
- Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted.
ONE-SKILLET TEX MEX MAC AND CHEESE
An EASY recipe that's made in ONE skillet so you don't have to cook the pasta separately!! Loaded with ground beef, peppers, tomatoes, cheese, and cilantro! A family FAVORITE that feeds a crowd!!
Provided by Averie Sunshine
Categories Pasta
Time 40m
Number Of Ingredients 17
Steps:
- To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
- Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine.
- Lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
- Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
- Evenly sprinkle the cilantro and serve immediately.
Nutrition Facts : Calories 357 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 742 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MEXICAN MAC & CHEESE DELUXE
Why make regular when you can go deluxe so easily? This mac and cheese is dressed up in fine Mexican style, including cumin, corn and fresh cilantro.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare Dinner as directed on package, stirring in the cumin with the Cheese Sauce.
- Stir in remaining ingredients except onions. Cook on medium heat until heated through, stirring occasionally.
- Sprinkle with onions.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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MEXICAN STYLE MAC AND CHEESE - MEXICO IN MY KITCHEN
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4.7/5 (18)Total Time 30 minsCategory Basic Recipes, Side DishCalories 392 per serving
- Place water, salt, onion, garlic and bay leaf in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. Cook for 10 minutes. Drain and reserve the onion and garlic.
- Place cheese, roasted bell pepper, evaporated milk and reserved onion and garlic into your blender pitcher. Process until you have a smooth sauce. Set aside.
- Melt butter in a skillet over medium-high heat, making sure not to burn it. Once it has melted, add the cheese and bell pepper sauce. Cook for about 3 minutes, stirring from time to time. Season with salt and pepper.
- Mix the pasta with the sauce and cook for another 2 more minutes, just enough time to mix well.
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4.6/5 (8)Category Main CourseCuisine American, MexicanTotal Time 50 mins
- Bring salted water to a boil in a large pot and cook pasta until al dente, about 8 to 10 minutes. Drain.
- In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon to make sure you get mostly liquid.
- In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make a roux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.
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