Mexican Macaroni and Cheese
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 6 servings.
For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try.
Ingredients
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3 cups uncooked elbow macaroni
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups whole milk
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1 tablespoon lime juice
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2 cups shredded cheddar cheese, divided
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1-1/2 cups shredded pepper Jack cheese, divided
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2 tablespoons chopped jalapeno pepper
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1 to 2 teaspoons chili powder
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1/2 teaspoon salt
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1/4 teaspoon paprika
Directions
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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.
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2.
Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat.
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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.
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