This is the 2nd post for our group project dedicated to spreading the word about the Muy Bueno Cookbook. Organized by Heather over at Girlichef, sponsored by Hippocrene this a project of a mother and two daughters who lovingly explore and share three generations of Mexican and Mexican-American food heritage.
The first week a group of us food bloggers were assigned two recipes to choose from. This week was even more fun, as we could pick any recipe from the book that we wanted.
Easy for me since I’ve had this macaroni and cheese craving all Summer. This recipe was contributed by Yvette’s mother Evangelina. I firmly believe everyone should always sit up and take notice when the introduction to the recipe reads “I made this macaroni and cheese for my children and now make it for my grandchildren”. Not to mention there’s a cup and a half of Monterey Jack Cheese involved. Easy, creamy, lively and delicious…there’s nothing like homemade macaroni and cheese…throw in a Mexican twist, we loved it!
- 3½ C. water
- 2 t. salt
- 1½ C. elbow macaroni
- 2 T. Spanish onion, chopped
- 2 cloves garlic, minced
- 1 T. unsalted butter or olive oil
- 1 8 ounce can tomato sauce
- 2 teaspoons tomato bouillon
- 1½ cups Monterey Jack cheese, shredded. Or Muenster, queso quesadilla or asadero cheese
- Bring water and salt to a boil in a medium saucepan. Add macaroni and boil for 12 minutes. Remove from heat and set aside, but do not drain.
- In a large skillet, saute onion and garlic in oil for two minutes. Once onions are translucent add cooked macaroni with the water, tomato sauce, bouillon and bring to a boil.
- Turn off heat. Sprinkle cheese on top and cover until cheese melts. Best when served warm.
Macaroni and Cheese ala Mexicana…It’s What’s for a Side Dish.