Mexican Mac and Cheese
- 1/4 cups Cilantro
- 1 whole Jalapeno Pepper, Diced
- 1 Tablespoon Pine Nuts
- 1 clove Garlic
- 1/2 teaspoons Lemon Juice
- 1 Tablespoon Olive Oil
- Salt And Pepper, to taste
- 5- 1/2 cups Milk
- 10 Tablespoons Butter, Divided
- 1/4 cups Flour
- 1 pound Shelled Shaped Pasta
- 8 ounces, fluid White Cheddar Cheese, Grated
- 1 cup Velveeta Processed Cheese, Cubed
- 4 ounces, fluid Smoked Gouda, Grated
- 1 whole Rotisserie Chicken (optional)
- 1/4 cups Roasted Poblano Pepper (See Note)
- 1/2 cups Jalapeno Pesto
- 1 cup Bread Crumbs
- For the jalapeno pesto: Mix all ingredients in a food processor.
- Season to taste.
- Set aside.
- For the mac and cheese: In a large saucepan, simmer milk until warm but not boiling.
- In a separate sauce pan, melt 6 tablespoons of butter on medium low heat.
- Whisk in flour for 1 minute.
- Slowly add warm milk, constantly stirring.
- Whisk until milk starts to bubble and becomes thick.
- Meanwhile, prepare pasta according to package directions.
- When milk is thick, remove from heat and whisk in cheeses, stirring constantly until all the cheese has melted.
- Season with pepper.
- When pasta is ready, drain and run under cool water.
- Return to pan, toss with chicken and poblano pepper.
- Add cheese sauce, stirring to combine.
- Add pesto.
- Pour into a greased 9x13 baking dish.
- Melt the remaining butter.
- Toss with bread crumbs.
- Pour bread crumbs over pasta and bake in a 375 degrees F oven for 30 minutes.
- Note: To roast poblano pepper, line a baking pan with foil.
- Roast in a 400 degrees F oven for about 10 minutes or until the skin has blistered.
- Place pepper in a brown paper bag and let sit for about 15 minutes or until cool enough to handle.
- Remove skin from pepper.
cilantro, pepper, nuts, clove garlic, lemon juice, olive oil, salt, butter, flour, pasta, fluid white cheddar cheese, gouda, rotisserie chicken, pepper, jalapeno pesto, bread crumbs
Taken from tastykitchen.com/recipes/main-courses/mexican-mac-and-cheese/ (may not work)