Easy, creamy, lively and delicious…there’s nothing like homemade macaroni and cheese…throw in a Mexican twist, we loved it!
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, 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 choice 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 Muenster (or Monterey Jack) cheese involved.
Mexican Macaroni and Cheese, give this one a try.
A Mexican themed Macaroni and Cheese Recipe
- 3 1/2 Cup Water
- 2 teaspoon Salt
- 1 1/2 Cups Elbow macaroni
- 2 Tablespoons Sweet onion chopped
- 2 cloves Garlic minced
- 1 Tablespoon Unsalted butter
- 8 ounce can Tomato sauce
- 2 teaspoons Tomato bouillon
- 1 1/2 cups Muenster cheese shredded. Or Monterey Jack.
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.
Mexican Macaroni and Cheese …It’s What’s for a Side Dish.