Best South Of The Border Mac Cheese Recipes

South of the Border Mac and Cheese image

Provided by Debbie Reid

Time 1h10m

Number Of Ingredients 16

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

Steps:

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

Southwest Mac & Cheese with Optional Chicken image

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 18

8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/4 cup shredded Parmesan cheese
3 tablespoons butter
1/4 cup flour
3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
2 teaspoons chili powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika (plus more for sprinkling on top)
2 1/2 cups milk (I like 2% milk best, but whole works too)
1 cup frozen corn kernels
1 4- ounce can mild green chilies
1 15- ounce can black beans (drained and rinsed (or 2 cups cooked black beans))
1/3 cup crushed tortilla chips (about 3/4 cup whole)
1/2 pound boneless (skinless chicken breast, cooked and diced*)
1 pound boneless (skinless chicken breast, cooked and diced*)

Steps:

Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.