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…
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
- red chili powder
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.
Once the flour cooks through, add the black pepper + milk and continue to whisk until it comes to a boil and becomes smooth.
Remove the pot from the heat and add the cheese. Continue to whisk until the cheese is completely melted. Set it aside once melted.
Heat a pan on medium high and add some oil. Once hot, add the onions and bell peppers. Cook until translucent.
Add taco seasoning, garlic, rotel, and red chili powder. Then mix it well.
Add the pasta and vegetable broth to the pot. Let it simmer on medium low for about 15 minutes.
Meanwhile, you can make the cheese sauce.
Once the pasta is fully cooked and the water has evaporated, stir in the cheese sauce.
Mix and continue to cook for about 3-5 minutes on low heat.
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.