Southern Mexican Mac N Cheese Casserole Recipes

MEXICAN MAC-N-CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
• Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
• Garnish with the cotija, jalapeno and cilantro. Serve immediately.

SOUTHERN MEXICAN MAC N CHEESE CASSEROLE

Steps:

• 1. Boil rotini pasta til aldente and set aside.
• 2. Melt butter in pan. Add milk to pan then diced velvetta and philly cream cheese and yogurt to pan. Stir constantly til melted and blended. Mix this with the pasta you have set aside then set this aside.
• 3. For the meat mixture. You want to put the olive oil in the pan and add the jalapenos, garlic and plum tomatoes and cook til tender. Then add all of the seasoning and deboned meat. Cook down for about 15 min to blend flavors.
• 4. When the meat mixture is finished put it in the bottom of a 9 x 13 dish to layer the bottom. Top with mac n' cheese mixture. Then spread the shredded cheese on top and stick in oven til cheese is melted on top. About 15-20 minutes

MEXICAN MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

MEXI-MAC CASSEROLE

Steps:

• Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink, breaking meat into crumbles; drain., Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner., Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese., Bake, uncovered, at 350° until bubbly, 30-35 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

BAKED MEXICAN MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
• In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
• Bake uncovered about 25 minutes or until bubbly.