spicy skillet mac & cheese - mexican style
You'll love this Mexican take on macaroni and cheese. Prep time does not including boil time for noodles
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prep time
20 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 8 ounces macaroni noodles (or noodles of your choice)
- salt
- 2 tablespoons unsalted butter
- 1/2 cup onion, finely chopped
- 1/2 tablespoon garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons all purpose flour
- 2 cups milk
- 1 chipotle in adobo sauce, minced
- 1/2 cup sundried tomatoes, thinly sliced
- 2 1/4 cups sharp cheddar cheese, grated
- 1 cup monterrey jack cheese
- 1 1/2 cups crushed tortilla chips
- 1 1/3 cups cotija cheese, freshly grated
How To Make spicy skillet mac & cheese - mexican style
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Step 1Bring a large pot of salted water to a boil and add noodles. Cook according to pkg. instructions until just al dente. Remove and drain noodles - then set aside.
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Step 2Heat a 10-inch cast iron skillet over medium heat until hot. Add the butter, onion, garlic, cumin and coriander and cook over medium-low heat stirring frequently until the onion is softened.
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Step 3Preheat oven to 350 degrees F. Add flour to onions and stir continuously for 3 minutes. Whisk in the milk and bring to a boil. Reduce heat and simmer for 2 minutes. Add the chipotle and the drained tomatoes and cool mixture slightly. Add the cheeses (cheddar and jack) and stir until melted. Stir in the noodles.
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Step 4In a bowl, combine crushed tortilla chips with the cotija cheese and sprinkle on top of the macaroni mixture. Bake until the dish is hot and top is golden brown, 25-30 minutes. Remove from oven and let stand 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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