Tex-Mex Mac & Cheese
TEX-MEX MAC & CHEESE
16 oz castellane, penne or rigatoni
Cheese Sauce:
2 1/2 Tblsp flour
1/2 tsp salt
2 cups milk
2 cups (8 oz) Monterey Jack cheese, shredded
1 can (4 oz) chopped green chiles, drained
1 can (11 oz) Mexicorn, drained
2/3 cup fresh cilantro, chopped
Salsa & Cilantro (for garnish)
Bring a large pot of lightly salted water to a boil. Add pasta & cook as package directs.
Meanwhile, make Sauce: Put flour & salt in a large saucepan. Gradually whisk in milk until blended. Whisk over medium-high heat 5 minutes, or until boiling. Reduce heat & simmer, uncovered, 5 minutes, or until slightly thickened. Add cheese; stir until melted. Add chiles & Mexicorn; stir over low heat 2 minutes, or just until hot.
Drain pasta and return to pot. Add sauce & toss to coat. Serve immediately, topping with salsa & cilantro.
Makes 4 servings.
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