I do a Mexican dish at least once every two weeks, and the entrees are easy – Burritos, Tacos, Mexican Casseroles, Tamales, etc. but I struggle sometimes with side dishes other than Refried Beans and a platter of tortillas and salsa. Last week, I tried something different. I did a Mexican Mac and Cheese. It was pretty good, but then how can you go wrong with Mac and Cheese?
I made my Mac and Cheese with Velveeta Cheese – rich and yummy, then added the secret ingredient. Here’s how I put this together.
Boil 1 pound of macaroni in a pot of water with salt and olive oil. I like it nice and fat, not al dente, so I cook it about 10 minutes, then leave it in the pot a while before draining.
Put the “Fat Mac” in a 10 x 13 dish, then add 1 pound of cubed Velveeta to a stick of butter, 1 C milk, 1/3 C flour and put it in the microwave – stirring every minute or so until the cheese has dissolved. Pour the mixture over the mac, add lots of salt and pepper, then add the secret ingredient – 1 can of diced tomatoes with green chiles and mix thoroughly.
Cook uncovered in a 350 oven for 35 or 40 minutes, till it begins to brown. It goes with everything and has a nice Mexican kick, Senor!
Mexican Mac and Cheese
1 lb. macaroni
1 T olive oil
1 lb. Velveeta cheese cubed
S & P to taste
1 C milk
1/3 C flour
1 stick butter
1 can diced tomatoes with green chiles
