Salsa-Spiked Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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This adult version from April 1999 Chatelaine is the ONLY mac 'n cheese for my family. Use mild, medium or hot salsa - with or without cayenne, depending on how much heat you like!! Just add a side salad for a nutritious dinner. Ingredients:
2 1/2 cups uncooked macaroni |
3 cups milk (low fat ok) |
125 g light cream cheese |
2 cups grated old cheddar cheese |
1/3 cup flour |
1/2 cup freshly grated parmesan cheese |
1 -2 teaspoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/4-1/2 teaspoon cayenne (optional) |
1 cup salsa |
4 green onions, thinly sliced |
1 cup buttered bread crumb (optional) |
Directions:
1. Following the package directions, cook macaroni in boiling water for the MINIMUM cooking time- usually 7 minutes.
2. Drain& rinse with cold running water to stop the cooking process.
3. Drain well& place in an ungreased baking dish large enough to hold 8 cups.
4. Meanwhile, pour milk into a large saucepan, over medium heat until milk is steaming hot.
5. Do NOT boil.
6. Cut cream cheese into 1/2 inch cubes.
7. Combine grated cheddar& flour in a small bowl.
8. As soon as the milk is hot, stir in cream cheese cubes until they melt.
9. Continuing to stir, gradually sprinkle in the cheddar/flour mixture, then the parmesan, mustard, salt, paprika& cayenne.
10. Stirring frequently, cook until cheeses melt& sauce is smooth (about 3 or 4 more minutes).
11. Pour sauce over cooked macaroni& stir until coated.
12. Fold in salsa& green onions just until evenly distributed.
13. Smooth top.
14. Cover& bake in the center of a preheated 350F oven until hot& bubbly, about 30- 35 minutes.
15. For extra crunch, uncover& sprinkle with buttered breadcrumbs during the last 10 minutes of baking time.
16. TIP: Whirl 2 or 3 bread slices in food processor until crumbs form; add 1 tbsp melted butter& whirl until crumbs are coated.
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