Best Macarrones Con Queso Macaroni And Cheese Mexican Style Recipes

MACARRONES CON CREMA Y QUESO - MEXICAN MACARONI AND CHEESE

Steps:

• First, you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred, or you can broil them (turning occasionally) until charred on all sides.
• Place hot poblanos in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
• Peel or rub off the charred skins and discard stems, seeds, and ribs (do not rinse peppers under water).
• Cut roasted poblanos into 1/4-inch thick strips; set aside.
• In a large heavy skillet melt together the butter and oil over medium low heat, then sauté the onion strips and salt, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
• While the onion is browning, begin cooking the pasta by adding it to a large pot of boiling salted water until tender, about 7 to 10 minutes; reserve 1/4 cup of the pasta cooking water, then drain remaining and set aside.
• To the sautéed onion add the serrano, garlic, oregano, and cook, stirring, until fragrant, about 2 minutes.
• Increase temperature to high, then add the drained pasta, reserved pasta cooking water, the crema, and the onion mixture, and cook, stirring, until the pasta is well coated and heated through, about 2 minutes.
• Add the roasted poblano strips, stir well, then add the queso fresco cheese and toss.
• Pour onto platter and serve immediately.
• Note: cavatappi pasta is a short s-shaped pasta tube that resembles a small corkscrew.

MACARRONES CON QUESO (MACARONI AND CHEESE, MEXICAN STYLE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook noodles until al dente, drain and set aside.
• In a skillet, heat the olive oil over medium heat, add the veggies and garlic and cook until warmed through and slightly soft.
• Add the cumin, chili powder, and cayenne and stir to distribute.
• Combine the vegetable mixture with the pasta, set aside and keep warm on low heat.
• Melt the butter in a saucepan over medium heat, mix in the milk, then the flour.
• Add the cheese and stir until melted.
• Combine the cheese mixture with the pasta and veggies and mix well.
• Pour the mac and cheese into a 9x9 baking dish.
• Sprinkle with bread crumbs and French fried onions.
• Cover with foil and bake for 20 minutes, then remove foil and bake for another 20 minutes.

MEXICAN MACARONI AND CHEESE

Steps:

• Prepare M&C dinner as directed.
• Brown meat, celery, green pepper and onion; cook until tender.
• Stir in corn, tomato sauce, chili powder, and pepper.
• Add M&C dinner; mix well.
• Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.

CHILE MACARONI CON QUESO STYLE

Steps:

• Cook macaroni according to directions on the macaroni box.
• Drain and set aside to cool.
• Brown ground beef and add taco seasoning.
• In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
• Mix all ingredients.
• Add 3/4 of the shredded cheese bag to bowl and mix.
• Transfer ingredients to a large lasagna pan.
• Add remaining cheese and put on top of the casserole.
• Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.

MACARONI WITH CREAM AND CHEESE

Steps:

• Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.
• Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.
• While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.

MEXICAN MACARONI AND CHEESE

Steps:

• Prepare the mac and cheese according to the package directions.
• In the meantime, brown the ground beef and drain excess grease.
• Add the ground beef, taco seasoning and the v8 to the mac and cheese and serve.

MAC AND QUESO FUNDIDO

Steps:

• Bring a large pot of well-salted water to a boil over high heat for the pasta.
• As the water comes to a boil, heat the vegetable oil in a large skillet over medium. Add the mushrooms and cook until crispy and golden brown all over, about 5 minutes on each side. Season with a pinch of salt and pepper, and transfer to a plate. Wipe out the skillet.
• Line another plate with paper towels. Add the chorizo to the skillet and cook, crumbling the meat with a spatula, until the fat has rendered and the chorizo is crispy, 10 to 12 minutes. Remove and set aside on the paper towels to drain.
• Drop the pasta into the boiling water and cook according to the package directions. Drain and return the pasta back to the pot.
• Meanwhile, in the skillet, melt the butter over medium heat. Stir in the garlic and cook for 2 minutes. Whisk in the flour, then slowly whisk in the stock. Once the stock is incorporated, whisk in the milk and cream until smooth. Whisk in onion powder and smoked paprika, then cook until the mixture begins to thicken, about 3 minutes. Remove from the heat and stir in the mozzarella, Mexican cheese blend and Parmesan until completely melted. Adjust the salt to taste.
• Add the cheese sauce to the pasta and stir to evenly coat the pasta in the sauce. Leave in the pot or transfer to a serving dish and top with the mushrooms and chorizo, if using. Garnish with scallions and serve immediately.