Latin Baked Macaroni And Cheese

Prep Time: 0 Minutes

Cook Time: 6 Minutes

Ready In: 6 Minutes

Servings: 4

This is a recipe I obtained from an International Dinner party at my friend Jean’s house. This was one of the recipes a guest brought and it was a big hit.

Ingredients:

1 pound dried penne pasta

28 ounce can peeled diced tomatoes

3-3/4 cups cold milk

1-1/2 tablespoons cornstarch

2 tablespoons unsalted butter

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons chili powder

4 ounce can diced mild green chilies

1 cup shredded pepper jack cheese

1 cup shredded monterey jack cheese

1-1/2 cups sharp cheddar cheese

1/2 cup fresh bread crumbs

Directions:

1. Preheat oven to 375.
2. Coat large baking dish with nonstick cooking spray.
3. Boil pasta in salted water until tender then drain in a colander and rinse with cold water.
4. Drain again and set aside then drain canned tomatoes and set aside.
5. In small bowl combine milk and cornstarch then whisk until smooth and set aside.
6. Melt butter in large saucepan over moderate heat.
7. Add flour and whisk constantly for 1 minute.
8. Whisk again then pour into saucepan and whisk vigorously until smooth and blended.
9. Add salt and pepper then bring to a boil over medium heat stirring frequently.
10. Reduce heat to low then add chili powder and mild green chilies.
11. Add 3 cups of cheese and stir 30 seconds or just until cheese melts and sauce is smooth.
12. Remove from heat then spread half of the pasta in baking dish then half the cheese sauce.
13. Mix gently to coat pasta evenly then spoon tomatoes on top.
14. Spread remaining pasta over the tomatoes then spoon remaining sauce evenly over pasta.
15. Sprinkle with remaining cheese and then with breadcrumbs and bake for 35 minutes.

By RecipeOfHealth.com