We have a saying in my house: if you don't like mac and cheese, it's because you don't love Mami. My kids are big mac and chese fans. This is why I have several recipes, because as mi abuelita used to say: variety is the spice of life.
Today's recipe is my mac and cheese a la mexicana. Among other ingredients, this casserole includes chile poblano, corn, queso fresco and chorizo, and trust me: everybody will LOVE it!
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Mac and Cheese a la mexicana
Makes 6 servings
__Ingredients:
__1/2 roasted Poblano pepper, deveined, seeded, chopped (about 1/4 cup)
2 Spanish chorizos cut into half-inch cubes (about 6 ounces)
1 cup yellow corn grilled and shelled. You can also use canned corn
1 package of elbow macaroni, cooked al dente
1/4 cup of butter
1/4 cup of unbleached flour (you can also use all-purpose flour)
4 cups of milk
1/4 teaspoon white pepper
1 cup of shredded cheddar cheese, plus ½ cup to gratin
1 cup of grated queso fresco
1 teaspoon of chili powder
Preparation
Preheat oven to 350°F. Grease a baking pan with butter.
In a bowl, combine the chile poblano, chorizo and corn. Reserve.
In another bowl mix one cup of cheddar cheese with queso fresco. Reserve.
In a saucepan over medium heat, melt the butter. Add flour and mix to make a roux. Add milk slowly, stirring constantly. Reduce heat and cook, stirring constantly, until mixture begins to thicken. Add the cheeses and white pepper. Stir until cheeses are melted and remove from heat.
Add the chili powder and stir.
In a large bowl combine the macaroni with the cheese sauce and add the poblano chile, sausage and corn mixture. Mix well.
Place the macaroni in greased pan. Distribute half cup of cheddar cheese on top.
Bake for 25-30 minutes until golden. Remove from oven and let cool for 10 minutes before serving.
See more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
