EASY MEXICAN MAC & CHEESE

Mac and cheese is great, but Mexican Mac and Cheese? Next-level delicious! It’s creamy, cheesy, a little spicy, and topped with crunchy, golden breadcrumbs. Whether you’re making it for dinner, a potluck, or just because you’re craving something amazing, this dish won’t disappoint!

INGREDIENTS

• 1 tsp olive oil

• 1/2 cup panko breadcrumbs

• 450 grams (16 oz) dried elbow macaroni

• 4 tbsp butter

• 2 fresh diced jalapeños, (seeds and veins removed if you don’t want it too spicy)

• 1 medium onion, diced

• 2-3 cloves garlic, minced

• 1/4 cup flour

• 3 cup whole milk

• 4 oz cream cheese softened to room temperature

• 3 cups shredded cheese for sauce. (I like to use a Mexican blend but cheddar or mozza works too!)

• An additional cup of shredded cheese for topping

• 1 small can chopped green chillies

• 1/2 tsp salt

• 1/2 tsp seasoning salt

• 1/2 tsp ground black pepper

• 1/2 tsp cumin

• 1/2 tsp oregano

DIRECTIONS

1. Heat olive oil in a small pan over medium-low heat. Add breadcrumbs and stir for about 2 minutes until lightly browned. Set aside.

2. Preheat oven to 350°F. Lightly grease a 9x13” baking dish.

3. Cook pasta according to package directions minus 1 minute so it is al dente. Drain, toss with a little olive oil, and set aside.

4. In a large saucepan, melt butter over medium heat. Add the jalapeños and onion, and cook for 2-3 minutes.

5. Add the garlic and cook for another minute, stirring often.

6. Stir in the flour and cook for 1-2 minutes, stirring constantly.

7. Gradually whisk in milk making sure there are no lumps. Cook for 2-3 minutes until slightly thickened, stirring often.

8. Add cream cheese and stir until melted.

9. Mix in salt, seasoning salt, pepper, cumin, and oregano. If you find the sauce to be too thick, add a splash of milk.  It should be the consistency of gravy.  If it's thick like pancake batter, add more milk.

10. Adjust seasonings to taste preference.

11. In a large bowl, mix pasta with the shredded cheese.  Pour in the cheese sauce and canned green chilis. Pour into prepared baking dish.

12. Top with an additional cup of shredded cheese and toasted breadcrumbs.

13. Bake uncovered for 15 minutes.

14. Serve hot, and enjoy!