SOUTHWEST MAC AND CHEESE
Make and share this Southwest Mac and Cheese recipe from Food.com.
Provided by MamaRebe
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Brown and strain the sausage.
- Start the shells and cheese cooking as the box directs only use a cup more water.
- Dice up the zucchini. I slice it thick with the skin on then quarter each slice.
- When the water starts to boil add the shells and zucchini.
- When the shells are tender drain the pot.
- Open and drain the can of rotel.
- Add all ingredients in to the pot adding the cheese package. ( I add a handful of my fav shredded cheese and 1/3 cup milk in addition to the packet.
- Salt and pepper to taste :).
Nutrition Facts : Calories 213, Fat 18, SaturatedFat 6.4, Cholesterol 43.1, Sodium 645.8, Carbohydrate 4, Fiber 0.5, Sugar 1.2, Protein 9.1
SOUTHWEST MAC AND CHEESE
Oh this took mac-n-cheese to a new level! It was wonderfully creamy. Then you would get a bite of the chorizo and the the crunchy topping. This recipe is a little spicy but not enough to overpower the flavors.
Provided by Rebecca Reece
Categories Pasta
Time 55m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 250 degrees F. Trim and discard crust from bread then cut bread into 1/4 inch cubes. Line 10 by 15-inch baking sheet with foil. Place cubes on baking sheet and bake for 10 to 12 minutes or until dry. Remove from oven and put in a medium mixing bowl, set aside.
- 2. Place all the shredded cheeses in a gallon plastic storage bag, seal and shake bag to combine.
- 3. Heat oven to 375 degrees. Spray a 3-quart baking dish with non-stick cooking spray, set aside.
- 4. Heat oil in a 8-inch non-stick skillet on medium heat. Add chopped onions to skillet, sauté for 3 minutes, add chorizo, sauté for 3 minutes. Remove from skillet with a slotted spoon to paper towels.
- 5. In a 2-quart sauce pan melt butter, remove 3 tablespoons of the melted butter and sprinkle over bread cubes. Stir flour, 1 1/4 teaspoons salt, pepper and garlic powder into saucepan with melted butter. Gradually stir in milk, bring to a boil, stir constantly. Reduce heat, simmer for 1 minute then remove from heat.
- 6. In 4 or 5 quart pot bring 2-quarts of water with 1 1/2 teaspoon salt to a boil. Add pasta, return to a boil cook for 6 minutes, pasta should be slightly under cooked, pour into colander, drain. Return pasta to cooking pot, sprinkle with chili powder, add white sauce and stir to gently to combine. Add cooked onion and chorizo and 3 1/2 cup of the cheese mixture, stir to blend all ingredients, cheese does not have to melt.
- 7. Add crushed nacho chips, cilantro, and remainder of the cheese to bread cubes and toss to combine.
- 8. Pour pasta into prepared baking dish. Sprinkle bread mixture over top and bake for 30 to 35 minutes or until heated through and bubbly. Remove from oven and allow to stand for 5 minutes before serving.
SOUTHWEST MAC AND CHEESE
This Mexican-inspired dish features ingredients loved in all cultures: cheese, pasta and corn!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 22m
Number Of Ingredients 6
Steps:
- Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
- Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted.
Nutrition Facts : Calories 425, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1030 mg
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