Bake until browned on top, about 20 to 25 minutes. Sprinkle remaining 1/2 cup mild cheddar, 1/2 cup sharp cheddar, and 1/4 cup Romano cheeses on top.Ĩ. I’ve had this crazy macaroni and cheese craving all Summer. Easy and delicious and a perfect side dish for any Southwestern main course. Throw in a Mexican twist for this feisty version of our favorite comfort food. There’s nothing like homemade macaroni and cheese.
#Elbow macaroni with cheese sauce mac#
Pour the mixture into a 3 quart casserole dish. Mexican Mac and Cheese made with tomato sauce. Stir macaroni into the reserved cheese sauce.ħ. Drain immediately and rinse under cold running water. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Stir in salt, dry mustard, black pepper, 2 cups of the mild cheddar cheese, 2 cups of the sharp cheddar cheese and 3/4 cup of the grated Romano cheese. Continue cooking, whisking constantly, until the mixture is smooth.Ĥ. When butter is melted into the milk, add the flour while whisking. In a medium saucepan set over medium heat, combine and heat the milks (do not boil).ģ.
Serve in warmed bowls and sprinkle with the breadcrumb mixture.2 (12 ounce) cans Carnation evaporated milk (regular, NOT low-fat or fat-free)Ģ. If the sauce seems dry, add up to 1/2 cup pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again. When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Make Ahead Tip: I put my finished macaroni in an oven proof dish, covered it, and kept it in a 300 degree oven until dinner time. Tomatoes: I like to use canned tomatoes because the extra juice in them makes this dish nice and creamy. Simmer until the broccoli is tender, 5 to 6 minutes. Cheese: Any mild, medium or sharp Cheddar Cheese or Monterey Jack cheese is delicious in this dish. Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Toss the finished elbow macaroni with the sauce and divide evenly among plates and top evenly with grated parmesan cheese, garnish with extra basil leaves if desired. Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Pour marinara sauce into a medium saucepan over medium-low heat and heat for 5 minutes or until mixture is hot. This Baked Elbow Macaroni and Cheese casserole is a great way to make mac and cheese. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Dish up some deliciousness with our Baked Elbow Macaroni and Cheese. There is no macaroni and Cheese in France, so this is what I make when I have a taste for it. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.Īdd the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. This is the healthiest I could get this-good fiber from the WW elbows though. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil.
Bring a large pot of salted water to a boil.