Ingredients with Measurements:
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced jalapenos
Special equipment needed:
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned.
4. Gradually whisk in the milk, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Cook for 5-7 minutes, whisking constantly, until the mixture thickens.
5. Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth.
6. Add the cooked macaroni to the cheese sauce and stir to combine.
7. Pour the macaroni and cheese into a 9x13 inch baking dish.
8. Top with diced tomatoes, chopped cilantro, and sliced jalapenos.
9. Bake for 20-25 minutes until bubbly and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 422
Fat: 20g
Saturated Fat: 12g
Cholesterol: 59mg
Sodium: 525mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 5g
Protein: 19g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any short pasta shape.
- Whole milk can be substituted with 2% or skim milk.
- Cheddar cheese can be substituted with any type of cheese, such as Monterey Jack or Pepper Jack.
- Diced tomatoes can be substituted with salsa or tomato sauce.
- Jalapenos can be substituted with any type of chili pepper.
Variations:
- Add cooked ground beef or shredded chicken for a heartier meal.
- Top with crushed tortilla chips for added crunch.
- Use queso fresco instead of cheddar cheese for a more authentic Mexican flavor.
- Add black beans or corn for extra texture and flavor.
Tips and tricks:
- Be sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use freshly shredded cheese for the best melting and flavor.
- Adjust the amount of spices to your liking.
- Let the macaroni and cheese cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Top with additional chopped cilantro and sliced jalapenos.
Pairings:
Serve with a side of Mexican rice and a green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the macaroni and cheese is too dry, add more cheese or milk to moisten it.
Food safety advice:
- Be sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Macaroni and cheese is a popular dish in American cuisine, but it has roots in Italian cuisine. The dish was brought to America by Thomas Jefferson, who served it at a state dinner in 1802. Mexican macaroni and cheese is a twist on the classic dish, incorporating Mexican spices and flavors.
Flavor profiles:
Creamy, cheesy, spicy, tangy
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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Region: Mexican