Today's Macaroni and Cheese - it's not just for kids
Nutrition
Calories: 1175.09 kcalCarbohydrates: 23.07 gProtein: 65.4 gFat: 91.24 gSaturated Fat: 57.84 gCholesterol: 283.62 mgSodium: 2152.89 mgFiber: 0.84 gVitamin A: 69.48725 IUCalcium: 1810.32 mgIron: 2.72 mg
Ingredients
- 2 cups milk
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups Roasted Poblano-Tomato Salsa or Roasted Jalapeño-Tomato Salsa
- 3 cups 12 ounces shredded Cheddar cheese
- Salt about 1-1/2 teaspoons
- 1 lb dried pasta though elbow macaroni will do, I suggest you try corkscrew cavatappi or the spiral rotini or fusilli
- About 2 tbsp chopped fresh cilantro for garnish
Instructions
- Into a large pot pour about 4 quarts of heavily salted water, cover and set over high heat.
- Measure the milk in a glass measuring cup and warm for a minute in a microwave on high (or warm in a small saucepan).
- In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns deep gold, about 2 minutes.
- Add the warmed milk all at once and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 to 5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from the heat, then add the cheese and stir until it melts. Taste and season with salt.
- When the water comes to a boil, add the dried pasta. Stir well so no pieces stick together and boil until the pasta is al dente, 8 to 10 minutes. Drain thoroughly and return to the pot.
- Stir in the cheese sauce, then spoon into a serving dish. Sprinkle with the cilantro and you're ready.