south of the border mac and cheese

Name: South of the Border Mac and Cheese
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 ounce(s) corkscrew pasta; 1 tablespoon(s) olive oil; 1/2 cup(s) finely chopped onion; 1 - jalapeno pepper, seeds and veins removed, finely chopped; 3 tablespoon(s) butter; 2 clove(s) garlic, minced; 3 tablespoon(s) all-purpose flour; 1/2 cup(s) milk; 12 ounce(s) bottle of Mexican beer; 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) freshly ground black pepper; 1/4 teaspoon(s) ground nutmeg; 1 cup(s) shredded chipotle gouda cheese; 2 cup(s) shredded sharp cheddar cheese; 1 cup(s) shredded queso quesadilla cheese; 3/4 cup(s) finely crushed tortilla chips

(5 RATINGS)

2.19K Pinches 2 Photos

Debbie Reid

Clearwater, FL

Updated on Sep 26, 2013

This is a different, yummy variation on a favorite classic!

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Blue Ribbon Recipe

We just love it when there are multiple kinds of cheese in mac & cheese. The addition of some heat really stepped this up several notches. But, don't worry - it's not too hot!

— The Test Kitchen

prep time 15 Min

cook time 55 Min

method Bake

yield 8 serving(s)

Ingredients

8 ounces corkscrew pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 - jalapeno pepper, seeds and veins removed, finely chopped
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup milk
12 ounces bottle of Mexican beer
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 cup shredded chipotle gouda cheese
2 cups shredded sharp cheddar cheese
1 cup shredded queso quesadilla cheese
3/4 cup finely crushed tortilla chips

How To Make south of the border mac and cheese

Step 1

Preheat oven to 375 degrees. Spray a 9” x 9” x 2” baking dish with non-stick cooking spray; set aside.

Step 2

In a large pot, bring 3 - 4 quarts of water to a rolling boil. Add pasta and salt to taste and cook according to package directions to al dente. Drain; set aside.
Step 3

Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and jalapeno pepper; cook until softened, approximately 3 - 4 minutes, drain; set aside.
Step 4

In a large dutch oven, melt the butter over medium heat. Add the garlic and cook for 1 minute. Add the flour and cook for 2 minutes. Whisk in the milk, beer, salt, pepper and nutmeg and cook until mixture begins to boil and thicken, approximately 5 - 8 minutes, stirring constantly. Add in the chipotle gouda cheese, cheddar cheese and queso quesadilla cheese and stir until cheeses have fully melted and sauce is smooth; remove from heat. Add in the reserved pasta and mix to combine. Add in the reserved onion/pepper mixture and mix to combine.
Step 5

Place macaroni and cheese in prepared baking dish and top evenly with the tortilla chips. Place in preheated oven and cook for 25 - 30 minutes until heated through and bubbly. Let rest for 5 minutes.
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