Mexican Mac and Cheese
I think this vegetarian recipe is long overdue, but definitely worth the wait. To say the least, it is a branch off of my favorite cheeseburger macaroni recipe (minus the “burger”). It holds true to the flavors and obviously a complete meal because MAC n CHEESE can replace anything. Am I right or am I right? On top of that… cheat days are allowed to happen! Live a little my friends… live a little.
Without tempting you any further…
Recipe
A cheesy pasta dish made with intense mexican flavors.
- 2 tbsp butter
- 2 tbsp all purpose flour
- 3/4 cup milk
- 1 cup cheese (mexican blend and/or cheddar)
- 2 tbsp cream cheese (optional)
- black pepper (optional)
- 4 cups diced, bell peppers and onions
- 10oz can rotel
- 1 package McCormick taco seasoning
- 1 cup uncooked pasta of choice
- 2 cups vegetable broth (or water)
- 3 cloves grated fresh garlic
- salt
- red chili powder
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Heat a saucepan on medium heat and add the butter to it. After it melts, add the all-purpose flour and whisk until golden brown.
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Once the flour cooks through, add the black pepper + milk and continue to whisk until it comes to a boil and becomes smooth.
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Remove the pot from the heat and add the cheese. Continue to whisk until the cheese is completely melted. Set it aside once melted.
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Heat a pan on medium high and add some oil. Once hot, add the onions and bell peppers. Cook until translucent.
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Add taco seasoning, garlic, rotel, and red chili powder. Then mix it well.
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Add the pasta and vegetable broth to the pot. Let it simmer on medium low for about 15 minutes.
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Meanwhile, you can make the cheese sauce.
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Once the pasta is fully cooked and the water has evaporated, stir in the cheese sauce.
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Mix and continue to cook for about 3-5 minutes on low heat.
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EAT :).
Make it healthier
A few ways to change up this recipe and make it healthier
- Use your favorite whole grain, brown rice, lentil, etc pasta.
- Incorporate other vegetables such as zucchini.
- Limit the amount of sodium by using water instead of broth.
