Mexican Style Macaroni N Cheese |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a great recipe to use up left over ground beef from a taco night! Stacey Ingredients:
6 tablespoons unsalted butter |
1/4 cup all-purpose flour |
1 quart milk |
1 1/2 teaspoons dried mustard |
1/8 teaspoon cayenne |
1 lb short pasta |
8 ounces cooked ground beef, seasoned to taste |
4 ounces monterey jack cheese, coarsely grated |
4 ounces cheddar cheese, coarsely grated |
4 ounces mozzarella cheese, shredded |
1/3 cup grated parmesan cheese |
1 cup fresh breadcrumb |
2 tablespoons cilantro, finely chopped |
salt and pepper |
Directions:
1. In a heavy saucepan melt better over medium heat.
2. Add flour and cook while whisking steadily for 2 minutes.
3. Add milk to the flower mixture, whisking steadily.
4. Continue to whisk until milk comes to a boil.
5. Add mustard, cayenne, salt and pepper; whisk to combine.
6. Continue whisking until sauce thickens, about 4 minutes.
7. Set saucepan aside.
8. Cook pasta in a large pot of boiling salted water until not quite al dente.
9. Drain well and set aside.
10. Butter a shallow 3-4 quart baking dish.
11. In a large mixing bowl stir together cooked pasta, cooked ground beef, sauce, Monterey Jack, cheddar and mozzarella.
12. Transfer mixture to buttered baking dish.
13. Smooth top.
14. Ina small bowl combine parmesan cheese, bread crumbs and cilantro.
15. Sprinkle evenly over pasta.
16. Bake pasta for 25-30 minutes at 375° or until top is golden and sauces is starting to bubble.
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