Mexican Mac & Cheese – Chapter 2

23 May

For the second chapter on macaroni and cheese I am writing about a new twist on an old favorite, Mexican mac & cheese! A coworker told me about a recipe called Queso Chicken Pasta on the blog www.mangeratrois.net, I checked it out and decided to change a few things like adding ground beef instead of chicken (the chicken seemed a bit boring) and few other slight adjustments and voila! a hearty, tasty mac & cheese that is definitely a meal.  Check it out for yourself and I am sure it will delight you…

1 lb Penne pasta

1 lb ground beef

2 Tbls olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tsp cumin

1/2 tsp coriander

2 Tbls flour

2 2/3 cups milk

2 tsp salt

8 ounces cream cheese

12 ounces shredded cheese (Cheddar, Mexican blend, Colby, Jack or mixture of any) I have found that I like to use 8 ounces of Colby or Jack to 4 ounces of Cheddar, it makes it creamier. 

1 can Ro-Tel tomatoes, drained

Heat oven to 350 degrees and  thinly coat a large casserole dish with oil-I like to use olive oil but vegetable will work just as well.

Bring a large pot of salted water to a boil and cook pasta 2 minutes less than directed. Drain well and place in the casserole dish.

Heat 1 Tbsp olive oil in large skillet over medium heat and brown the ground beef, until cooked through, about 10 to 12 minutes and drain well. Add the browned ground beef to the pasta.

Heat the remaining tablespoon of olive oil in the same skillet adding the onion and garlic.  Cook until the onion becomes soft, about 3 minutes.  Add cumin, coriander and salt.  Cook until spices become fragrant, about 2 minutes.

Add flour and cook for 3 minutes, stirring constantly. (Add a touch more olive oil it seems to dry.)  Gradually add milk and stir until smooth.  Increase heat to medium-high and simmer until thickened.  Turn heat down to low heat and add cream cheese and 8 ounces of shredded cheese, stirring until melted.  Stir in Ro-Tel tomatoes.

Add the cheese mixture to the pasta and ground beef and stir well until fully incorporated.  Top with remaining shredded cheese and bake for 20 to 30 minutes until golden brown and bubbly.  Let stand for 5 minutes (if you can) and then ENJOY!

Advertisements

3 Responses to “Mexican Mac & Cheese – Chapter 2”

  1. Barbara May 24, 2011 at 9:06 am #

    YUMMY!
    I am going to make this for JP and the boys!
    Can’t wait for Chapter 3!

    Like

    • Cheryl May 26, 2011 at 12:09 pm #

      This sounds awesome!! I can’t wait to try…I love these posts about mac & cheese. You inspired me to make it from scratch. The girls, especially Ali loved it!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: