Mexican Mac ‘n Cheese
Don’t be put off by the amount of ingredients in this one, it really came together quickly (about 5 minutes) and the majority of them are spices/pantry staples. I might have put too much chili powder in mine (because I added some to the cheese sauce) because it was quite spicy. We’ll see how things shape up in leftover land - it will either be unbearable tomorrow or quite pleasant. For some reason, I can stand spiciness as long as it’s not Mexican food. Something about Asian spicy (think Thai) is much more bearable.
Also, I’m realizing that all of the food I like to eat is not photogenic and really just looks like mess. But I promise they are all delicious messes.
Ingredients:
- 1 lb ground turkey or beef
- 1/2 lb corkscrew pasta (or anything, really)
- 1 can fire roasted diced tomatoes, drained
- 1 onion, chopped
- 3 gloves garlic, minced
- 2 jalepenos,chopped (I didn’t pull out all of the seeds or veins, so this could be why it was really spicy)
- 2 Tbs. chipotle chili powder
- 1 Tbs. ground coriander
- 1 Tbs. ground cumin
- 2 Tbs butter
- 2 Tbs flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/4 c. chopped cilantro
Cook pasta according to package directions - right to al dente (really, don’t overcook it.) Brown meat with coriander, cumin, and chili powder. When meat is done browning, add onions, garlic, jalepeno, and diced tomatoes. Let that hang out and simmer while you make the cheese sauce. In a small saucepan, whisk flour and cold butter together until all melty and bubbly. Add milk, whisking slowly. Bring to a bubble. Add cheese slowly, stirring to melt. Stir in cilantro. Mix everything together - meat mixture, cheese sauce, and pasta.