Macaroni and Cheese ala Mexicana, Muy Bueno Cookbook

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!

5.0 from 1 reviews
Macaroni and Cheese ala Mexicana, Muy Bueno Cookbook
 
Author:
Recipe type: Side Dish
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.

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Comments

  1. Vickie Hemphill says

    This sounds delicious! I am with you all the way on mac and cheese . . . my favorite comfort food. I am going to start looking for tomato bullion now, too.

  2. says

    I totally agree with you about taking notice of recipes that have been pleasing families through generations! I know my family would adore this …just another bookmark in a book already packed with them!! :)

  3. says

    ” Not to mention there’s a cup and a half of Monterey Jack Cheese involved. Easy (Win), creamy (Creamed), lively (Horse Stompin) and delicious (Victory)”. Well said! Go Raiders!

  4. says

    I had such a hard time deciding on what to make and really considered this one so I am so glad this is what you chose. I think we should have all gotten together and had one big potluck.

  5. says

    I also took notice of this recipe and made it (although I didn’t post it). I thought the tomato bouillon added great flavor and I really enjoyed the style in which it was made ( a little different than all the rest). I actually made it twice:) Yours looks delicious.

  6. says

    I saw this one…thought about it…but one of my kids is anti cheese (what?!) but I think I’m going to make it anyway, being the rebellious mom that I am. It looks so good!

  7. Lori says

    For those wondering about “tomato bouillon”, it is made by Knorr and can be found by other packaged bouillon products or at a Mexican market. Here’s what’s in it:
    *Made by Knorr (Knorr Tomato Bouillon) – Ingredients: Salt, Monosodium Glutamate (MSG), Corn Starch, Sugar, Beef Fat*, Hydrolyzed Corn Protein, Natural Flavors, Chicken Fat*, Tomato Powder, Autolyzed Yeast Extract, Citric Acid, Dried Chicken Meat*, Silicon Dioxide (prevents caking), Turmeric, Yellow 6 Lake, Dehydrated Parsley, Caramel Color, Disodium Guanylate, Disodium Inosinate, Annatto (color), Yellow 6, Red 40. *Adds a dietarily insignificant amount of fat and cholesterol.
    Now my brain is fired up to figure out what I can use in lieu of all them-there chemicals!

    • says

      Thank you for this information Lori. I agree, I’d much rather make something in my own kitchen to avoid some of those ingredients. Thanks for stopping by and the comment.

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