South Of The Border Mac Cheese Recipes

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.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.

SOUTH OF THE BORDER MAC AND CHEESE

Steps:

• Combine all ingredients except tomatoes and green onions in slow cooker. Mix well.
• Cover and cook on High for 2 hours, stirring twice.
• Stir in tomatoes and green onion and continue cooking until hot.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Crumble chorizo into large nonstick skillet; cook on medium heat until done, stirring frequently. Drain chorizo; return to skillet.
• Add Macaroni, tomatoes and water; stir. Bring to boil; simmer on medium-low heat 15 min. or until macaroni is tender, stirring occasionally
• Add Cheese Sauce Mix; stir until blended. Top with shredded cheese.

SOUTH OF THE BORDER MACARONI AND CHEESE

Steps:

• Make up the macaroni and cheese dinner as directed on the package.
• Brown ground sirloin over medium-high heat, breaking up the beef. Drain fat and add the can of tomatoes with chiles. Mix well. Lower heat to low and simmer 5 minutes, stirring occasionally.
• Add one-half of the beef mixture to the prepared macaroni and cheese. Add the remaining beef to a 2-quart baking dish, spreading evenly. Gently spoon the macaroni mixture evenly over the top. Sprinkle cheese over the top, if desired.
• Bake, uncovered, until hot and bubbly, about 20-25 minutes.
• Variation: Instead of layering part of the crumbled beef in the bottom of the baking dish, the entire amount may be added to the prepared macaroni and cheese. Stir to combine.

SOUTH OF THE BORDER CASSEROLE

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.