It’s always fun to try a twist on a classic: Mac and cheese is such a yummy dish, and really quite easy to make when you get over your fear of making a cheese sauce. It’s just a lot of stirring, don’t worry! Anyway, Mike got me this Robin Miller Rescues Dinner cookbook out from the library, and snuck in this photocopy when I picked out ones to try. I’m glad he did, it was delicious! Not spicy at all, but not too mild, the breadcrumbs are really what make it pop, so don’t skip them!
I apologize for the pictures, I really do need to work on my food photography skills, or at least to get a decent light to take pictures with!! Also, I drowned my food in breadcrumbs so uh, you can’t see too much up there!! Oh well, despite it’s unexciting photo, it really is awesome!!
Stovetop tex-mex Mac and Cheese (courtesy of Robin Miller)
12 ounces elbow macaroni (you will think this isn’t enough as it is cooking, but it IS so don’t add more!)
2 cups crumbled cornbread or corn muffins (I was thrifty! Got a package of muffins and froze half for next time I made fake thanksgiving dinner, its great for stuffing!)
2 tablespoons butter
2 tablespoons flour
2 cups milk
3 cups shredded Monterey Jack cheese or Pepper Jack (NOTE: I didn’t realize: one of those prepackaged bags is only TWO cups, and if you don’t have enough cheese it will be too watery of a sauce, so buy TWO BAGS….luckily we had some taco cheese in the fridge so I added a cup of that; it was great!)
1 tsp. ground cumin
1 cup diced roasted red peppers (you know, you get em in a jar)
1 4 oz can drained diced green chiles
salt and pepper to taste
Cook the macaroni according to the directions on the box, drain and set aside.
Put the cornbread in a large DRY skillet and set the pan over medium-high heat. Cook, shaking and stirring the pan frequently to prevent burning, for about five minutes. When the cornbread crumbs are lightly browned and toasty, take off the heat and set aside.
Meanwhile, melt the butter in a large pot over medium heat. Whisk in the flour and cook for about a minute or two, until it is smooth and slightly brown. Whisk in the milk, cheese and cumin and cook until the cheese melts. You will need to stir it consistently for the first few minutes or else you’ll have lumpy cheese sauce! Once the sauce is smooth and thick enough, remove from the heat. Stir in the macaroni, red peppers, green chiles and season with salt and pepper.
Spoon the mac and cheese into shallow bowls and top with some toasted cornbread crumbs. Eat and be thrilled; it’s just THAT good!