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Queso Mac and Cheese
Recipes
Ingredients:
– 1 pound elbow macaroni
– 6 tablespoon Real California Butter, plus more for baking dish
– 6 tablespoons flour
– 2 cups milk
– 2 cups Real California Crema Mexicana
– 1 (10-ounce) can diced tomatoes and green chiles, drained
– 2 teaspoon salt
– 1 teaspoon pepper
– 3 cups shredded Real California Oaxaca Cheese
– 1/2 cup cilantro, chopped
– 1 cup tortilla chips, crushed
– 2 tablespoons Real California Butter, melted
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Directions:
Preheat oven to 400 degrees. Lightly butter a 3-quart baking dish; set aside.
Cook pasta in boiling salted water according to package directions; drain.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, whisking constantly.
Whisk in milk and crema, continue cooking whisking constantly for 6 minutes or until mixture is slightly thickened.
Stir in diced tomatoes, salt, and pepper and continue to cook for an additional 2 minutes.
Remove from heat and whisk in cheese until smooth. Stir in cooked pasta, then spoon mac and cheese into prepared baking dish.
In a bowl combine cilantro, crushed tortilla chips and melted butter. Sprinkle over pasta.
Bake for 15 minutes. Serve warm.
Serves 8
Recipe and photo created by Vianney Rodriguez (@sweetlifebake) for Real California Milk
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.