Salsa Verde Mac-n-Cheese
Traditional macaroni and cheese with a Tex-Mex twist: three kinds of cheese, jalapeno pepper, and red bell pepper in a creamy, slightly spicy cheese sauce topped with buttery cilantro bread crumbs.
Ingredients
- 16 ounce jumbo ribbed ebow macaroni
- 4 tbsp butter
- 1/3 cup flour
- 1/2 tsp Mortons Natures Seasons Salt
- 12 ounce evaporated milk
- 16 ounce jar salsa verde
- 1 cup milk
- 8 ounces queso Velveeta cheese or white American cheese
- 2 cups shredded pepper jack cheese
- 2 cups shredded sharp cheddar cheese
- 1/4 cup finely diced Red Bell Pepper
- 1 heaping tablespoon sliced Green Onion 2-3 green onions
- 1 whole jalapeno
- 1/2 cups bread crumbs panko bread crumbs are best if you have them
- 1 tbsp melted butter
- 1 tbsp chopped cilantro for garnish
Instructions
- Boil macaroni in salted water until al dente. I recommend cooking 1 minutes less than box directs. Drain. (You do not want to over cook macaroni noodles.)
- In a large saucepan, melt 4 tablespoons of butter, whisk in flour, and allow the butter and flour to bubble up for about 30 seconds. Then whisk in evaporated milk, stirring constantly until smooth. Add the jar of salsa verde and 1 cup milk, and continue to whisk rapidly until a smooth and creamy consistency.
- Cut Velveeta into cubes add to sauce along with other shredded cheese stir until cheese is melted and completely incorporated into the sauce and smooth.
- Fold in peppers and onion and allow to cook 1 minute longer. Remove from heat and combine sauce and macaroni. Place in a buttered baking dish.
- Toss bread crumbs with melted butter sprinkle over mac-n-cheese. Bake in preheated oven for 20 minutes or until bread crumbs are brown and mac-n-cheese is bubbly. Garnish with chopped cilantro.
Nutrition
Serving: 1cupCalories: 717kcalCarbohydrates: 67gProtein: 30gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 84mgSodium: 1550mgPotassium: 375mgFiber: 3gSugar: 11gVitamin A: 153IUVitamin C: 1mgCalcium: 784mgIron: 3mg
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