Mexican Macaroni and Cheese

A Mexican themed Macaroni and Cheese Recipe

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 736kcal

Author Lea Ann Brown

Ingredients

1 Sweet onion chopped
2 cloves Garlic minced
1 Tablespoon olive oil
8 Cups Water
2 teaspoon Salt
1 pound Elbow macaroni
2 Tablespoons Unsalted butter
15 ½ ounce can Tomato sauce
2 teaspoons Tomato bouillon
1 cup reserved pasta cooking water
1 teaspoon New Mexico Chile Powder or ancho chile pepper, or 2 - 3 shakes of hot sauce
½ teaspoon Mexican Oregano
¾ cup Pepper Jack Cheese grated
¾ cup American cheese grated or cut into chunks
1 teaspoon cider vinegar

Instructions

In a large skillet, saute onion and garlic in oil for about 5 minutes. Add garlic and cook until fragrant. About 1 minute. Remove from heat and set aside.
Bring water and salt to a boil in a large saucepan. Add macaroni and cook according to package instructions. Reserve 1 cup of pasta cooking water before draining. Place the tomato bouillon in the cup of hot pasta water to dissolve.
Return drained pasta to the pan. Stir in reserved pasta water/bouillon, butter, tomato sauce, cheese and spices. Add onion and garlic mixture. Once the cheese is melted and pasta is well mixed, add the cider vinegar and stir.
If you'd like to take the additional time, remove the stovetop mac and cheese to an oven safe pan. Top with sliced tomatoes and sprinkle the tomatoes with a little more cheese. Broil until cheese is melted and just starting to brown.

Video

Notes

Add more chile powder for more heat. Chile powder with an "e" is a single pepper blend and not to be confused with Chili, with an "i" powder which is a blend of several spices and used to season chili soup.

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