MACARONI WITH CREAM AND CHEESE
Categories Cheese Dairy Pasta Pepper Roast Vegetarian Hot Pepper Fall Winter Gourmet
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.
- Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.
- While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.
MACARRONES CON CREMA Y QUESO - MEXICAN MACARONI AND CHEESE
Make and share this Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese recipe from Food.com.
Provided by Julesong
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- First, you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred, or you can broil them (turning occasionally) until charred on all sides.
- Place hot poblanos in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
- Peel or rub off the charred skins and discard stems, seeds, and ribs (do not rinse peppers under water).
- Cut roasted poblanos into 1/4-inch thick strips; set aside.
- In a large heavy skillet melt together the butter and oil over medium low heat, then sauté the onion strips and salt, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
- While the onion is browning, begin cooking the pasta by adding it to a large pot of boiling salted water until tender, about 7 to 10 minutes; reserve 1/4 cup of the pasta cooking water, then drain remaining and set aside.
- To the sautéed onion add the serrano, garlic, oregano, and cook, stirring, until fragrant, about 2 minutes.
- Increase temperature to high, then add the drained pasta, reserved pasta cooking water, the crema, and the onion mixture, and cook, stirring, until the pasta is well coated and heated through, about 2 minutes.
- Add the roasted poblano strips, stir well, then add the queso fresco cheese and toss.
- Pour onto platter and serve immediately.
- Note: cavatappi pasta is a short s-shaped pasta tube that resembles a small corkscrew.
Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 4, Cholesterol 15.3, Sodium 298.5, Carbohydrate 41.3, Fiber 2.9, Sugar 4.8, Protein 7.1
QUESO MACARONI AND CHEESE
Oh yes we did! This creamy, zippy spin on macaroni and cheese is a queso lover's dream come true. Top with your favorite fresh toppings for a simple casserole that no one can resist.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
- Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
- Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
- Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 500, Carbohydrate 53 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1/2 g
CHEESY MEXIMAC (MEXICAN MACARONI & CHEESE)
Make and share this Cheesy Meximac (Mexican Macaroni & Cheese) recipe from Food.com.
Provided by NELady
Categories High In...
Time 46m
Yield 10 , 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*F. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
- In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
- Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
- Bake at 350*F for 25 minutes. Cool slightly before serving.
MEXICAN MACARONI AND CHEESE
Make and share this Mexican Macaroni and Cheese recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare M&C dinner as directed.
- Brown meat, celery, green pepper and onion; cook until tender.
- Stir in corn, tomato sauce, chili powder, and pepper.
- Add M&C dinner; mix well.
- Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.
Nutrition Facts : Calories 461.4, Fat 12.5, SaturatedFat 3.7, Cholesterol 96.9, Sodium 1097.7, Carbohydrate 58.2, Fiber 4.8, Sugar 11.1, Protein 31.6
MEXICAN MACARONI
Make and share this Mexican Macaroni recipe from Food.com.
Provided by Redsie
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions; drain.
- Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.
- Bake at 350° for 30 minutes.
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