Yes, it’s so much easier to cook mac & cheese out of a box, and I know, there are nights that call for that. But there’s just something about cooking dinner from scratch. So if you’re ever in the mood to get a little bit fancy with dinner, might we suggest starting with one of the all-time American fav’s – Tex Mex Mac & Cheese!
This recipe might seem a little bit daunting at first what with the super long list of ingredients, but I promise you the end result will prove well worth your time! It’s a yummy from-scratch meal where you can sneak in plenty of veggies for your kiddos! Besides, the beauty of this recipe is that you can easily freeze it and bake it up again for later!
You Will Need:
8 ounces (about 2 cups) uncooked elbow macaroni or the pasta of your choice
1/4 cup (1 ounce) Immaculate Baking Co™. Organic All-Purpose Flour
2 3/4 cups milk
1/2 cup Vermont cheese powder or grated Parmesan cheese
2 cups shredded cheddar cheese
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 to 1/2 teaspoon salt, to taste
1 tablespoon butter
1/2 cup diced onion (1/2 medium onion)
1/4 cup seeded, sliced jalapeño peppers (about 2 medium)
1/2 cup fresh or frozen/thawed corn
1/2 cup seeded, diced tomato (1 medium tomato)
4 tablespoons butter
1 1/2 cups coarse, dry bread crumbs (e.g., Panko)
1/8 teaspoon cayenne pepper
Here’s How to Get Cookin’:
- Preheat the oven to 350°F. Grease four 1 1/2-cup (12-ounce) porcelain baking dishes, or a 2-quart casserole dish.
- To make the macaroni: Cook the pasta in boiling salted water according to the package directions. Drain and rinse with cool water.
- In a large saucepan set over medium heat, whisk together flour, milk, and cheese powder. Bring to a boil.
- Remove from the heat and add the cheese and seasonings, stirring until the cheese is completely melted.
- In a small skillet, melt the butter and sauté the onions and peppers until they start to soften. Stir in the corn and tomato.
- Stir the pasta and vegetable mixture into the cheese sauce. Spoon into the baking dishes.
- To make the topping: Melt the butter, then stir in the bread crumbs and cayenne.
- Sprinkle a thick layer of topping over the pasta and cheese.
- Bake the macaroni for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.