Mexican Mac N Cheese Recipes

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Mexican Macaroni and Cheese image

Make and share this Mexican Macaroni and Cheese recipe from Food.com.

Recipe From food.com

Provided by Millereg

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

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May 8, 2020 1 large red onion, cut into 8 wedges 1 tbsp. olive oil 1 large poblano chile pepper, halved lengthwise and seeded 2 c. whole milk 1 …

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Category Weeknight Meals, Dinner, Main Dish
Servings 4-6
Total Time 40 mins

  • Drain. Meanwhile, preheat the broiler. Toss the onion wedges with the olive oil on a baking sheet.
  • Add the poblano cut-side down. Broil until the onion is tender and the skin on the poblano blisters, about 6 minutes.
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Nov 7, 2016 Place water, salt, onion, garlic and bay leaf in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. …

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Category Basic Recipes, Side Dish
Calories 392 per serving

  • Place water, salt, onion, garlic and bay leaf in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. Cook for 10 minutes. Drain and reserve the onion and garlic.
  • Place cheese, roasted bell pepper, evaporated milk and reserved onion and garlic into your blender pitcher. Process until you have a smooth sauce. Set aside.
  • Melt butter in a skillet over medium-high heat, making sure not to burn it. Once it has melted, add the cheese and bell pepper sauce. Cook for about 3 minutes, stirring from time to time. Season with salt and pepper.
  • Mix the pasta with the sauce and cook for another 2 more minutes, just enough time to mix well.
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Mar 31, 2017 Taco seasoning Green chiles Onions Salsa verde Tomatoes Baked Macaroni and Cheese This Baked Mexican Mac and Cheese is …

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Calories 659 per serving
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  • Preheat oven to 350F. Spray a 9x13 baking dish with nonstick spray or line with foil and set aside.
  • In a large skillet, heat oil over medium/high heat. Add in sausage and onion, crumbling the sausage while it cooks. When the sausage is almost cooked, add in the taco seasoning and green chiles.
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From patijinich.com
Jan 14, 2014 Cooking time 50 minutes Rate this recipe 4.38 from 8 votes Ingredients 1 pound penne or elbow-shaped pasta 3 large poblano …

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  • Bring salted water to a boil in a large pot and cook pasta until al dente, about 8 to 10 minutes. Drain.
  • In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon to make sure you get mostly liquid.
  • In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make a roux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.
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Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder. To bake immediately, preheat the oven to 375 degrees F. Bake …

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Mar 8, 2022 How to Make Tex-Mex Mac and Cheese. Simply brown ground beef with an onion and then add red bell pepper, corn, uncooked (dry) elbow macaroni, water, canned diced tomatoes, tomato sauce, and …
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Oct 16, 2022 Directions Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until …
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