Mexican Mac n Cheese
A cheesy pasta dish made with intense mexican flavors.
Appetizer, Main Course, Side Dish
The Curry Mommy
CHEESE SAUCE INGREDIENTS
all purpose flour
cheese (mexican blend and/or cheddar)
cream cheese (optional)
black pepper (optional)
diced, bell peppers and onions
McCormick taco seasoning
uncooked pasta of choice
vegetable broth (or water)
grated fresh garlic
red chili powder
CHEESE SAUCE METHOD
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.
Recipe Courtesy of The Curry Mommy