Salsa Mac & Cheese
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 cup chopped onion ⓘ
- 1 tablespoon chopped garlic ⓘ
- 1/2 cup chopped fresh jalapeno ⓘ
- 1 1/2 cups chopped tomato ⓘ
- 3 tablespoons unsalted butter ⓘ
- 3 tablespoons flour ⓘ
- 2 1/2 cups milk ⓘ
- 4 cups Monterrey Jack cheese, grated ⓘ
- 2 cups Cheddar cheese, grated ⓘ
- 16 ounces elbow macaroni ⓘ
- 2 tablespoons butter ⓘ
- 1 cup breadcrumbs ⓘ
- 1 tablespoon chopped parsley ⓘ
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add onion, jalapeno and tomato and cook until onion is translucent. Remove from heat and cool in a colander to drain liquid.
- Cook macaroni according to directions. Drain.
- In a saucepan, melt butter. Add flour and cook about one minute. Slowly add milk while whisking. Simmer about 5 minutes or until thick.
- Add grated cheese to the white sauce and simmer until melted.
- In a large bowl, combine tomato mixture, macaroni and white sauce.
- Butter a 3 quart casserole or 6 individual crocks.
- Pour the macaroni mixture into the prepared casserole.
- In a small skillet, melt 2 tablespoons butter. Add bread crumbs and parsley. Top the casserole with the breadcrumb mixture.
- Cover the casserole and bake at 350 for 35-45 minutes or until bubbly and cooked through, removing the foil after 30 minutes to brown the top.
Nutrition & Diet Analysis (per serving)
1360
kcal
68% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).