Mexican Macaroni and Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try. Ingredients:
3 cups uncooked elbow macaroni |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups milk |
1 tablespoon lime juice |
2 cups (8 ounces) shredded cheddar cheese, divided |
1-1/2 cups (6 ounces) shredded pepper jack cheese, divided |
2 tablespoons chopped jalapeno pepper |
1 to 2 teaspoons chili powder |
1/2 teaspoon salt |
1/4 teaspoon paprika |
Directions:
1. 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.
2. Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat.
3. 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. Yield: 6 servings.
|
|