Best Southwest Mac And Cheese Recipes

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SOUTHWEST MAC AND CHEESE



Southwest Mac and Cheese image

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

1 (8 ounce) package spicy sausage
1 (16 ounce) box velveeta macaroni shells and cheese
1 (8 ounce) can Rotel Tomatoes
1 zucchini

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



Southwest Mac and Cheese image

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

6 slice sourdough bread
1 1/2 c shredded pepper jack cheese
1 c shredded chipotle gouda
1 1/2 c shredded mexican blend cheese
1 Tbsp canola oil
1/2 c chopped sweet onions
4 oz spanish chorizo, chopped into small pieces
6 Tbsp butter, unsalted-divided use
3 Tbsp all purpose flour
2 3/4 tsp kosher salt-divided use
1/4 tsp ground black pepper
1/2 tsp garlic powder
4 c whole milk
10 oz uncooked dry, medium shell pasta
1 tsp chili powder
3 Tbsp finely chopped cilantro
1/2 c crushed nacho chips

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



Southwest Mac and Cheese image

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

2 1/3 cups uncooked elbow macaroni or cavatappi pasta (8 ounces)
1 cup Old El Paso™ salsa (any variety)
1 1/2 cups milk
1 can (14.75 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cubed

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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