Tex-Mex Mac & Cheese
Macaroni and cheese with a south-of-the-border twist.
- 8 ounces (about 2 cups) uncooked elbow macaroni or the pasta of your choice
- 1/4 cup (1 ounce) Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour
- 2 3/4 cups milk
- 1/2 cup Vermont cheese powder or grated Parmesan cheese
- 2 cups shredded cheddar cheese
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1/4 to 1/2 teaspoon salt, to taste
- 1 tablespoon butter
- 1/2 cup diced onion (1/2 medium onion)
- 1/4 cup seeded, sliced jalapeño peppers (about 2 medium)
- 1/2 cup fresh or frozen/thawed corn
- 1/2 cup seeded, diced tomato (1 medium tomato)
- 4 tablespoons butter
- 1 1/2 cups coarse, dry bread crumbs (e.g., Panko)
- 1/8 teaspoon cayenne pepper
- Heat the oven to 350 degrees F. Grease four 1 1/2 cup (12 ounce) porcelain baking dishes, or a 2-quart casserole dish.
- Macaroni: Cook the pasta in boiling salted water according to the package directions. Drain and rinse with cool water.
- In a large saucepan set over medium heat, whisk together the Signature Secrets or flour, milk, and cheese powder. Bring to a boil.
- Remove from the heat and add the cheese and seasonings, stirring until the cheese is completely melted.
- In a small skillet, melt the butter and sauté the onions and peppers until they start to soften.
- Stir in the corn and tomato.
- Stir the pasta and vegetable mixture into the cheese sauce.
- Spoon into the baking dishes.
- Topping: Melt the butter, then stir in the bread crumbs and ayenne.
- Sprinkle a thick layer of topping over the pasta and cheese.
- Bake the macaroni for 25 to 35 minutes, until bubbly and browned.
- Remove from the oven, and serve hot.
Hands-on: 45 to 60 min | Bake: 25 35 min
Yield: 6 cups, about 4 servings
Recipe and photo used with permission from:
King Arthur Flour