Game Day Mac And Mex
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
51
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Elbow Macaroni (package)1 cup
Butter (divided)1 cup
All-Purpose Flour1 tbsp
Salt1 tsp
Ground White Pepper1 tsp
Ground Nutmeg1 cup
Green Onion (chopped)2 tbsps
Cilantro (chopped fresh)2 cups
SalsaDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Bring a large pot of lightly salted water to a boil
3
Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 7 minutes
4
Drain and transfer to a large mixing bowl; stir in 2 tablespoons butter until coated
5
Melt remaining 6 tablespoons butter in a large skillet over medium heat; whisk flour into melted butter
6
Cook, stirring constantly, until mixture is lightly golden and smooth
7
Slowly whisk warm milk into flour mixture until smooth
8
Whisk salt, white pepper, and nutmeg into white sauce, bring to a simmer, and whisk until smooth and thickened, about 3 minutes
9
Remove sauce from heat and gradually stir Mexican-style cheese into sauce until melted and thick
10
Pour cheese sauce over macaroni and gently fold black beans, avocados, green chiles, green onions, and cilantro into the macaroni mixture
11
Transfer to a 9x13-inch glass baking dish
12
Spoon salsa over the casserole in decorative swirls or lines
13
Bake in the preheated oven until the top has begun to brown and the casserole is bubbling, 30 to 45 minutes
14
Let the casserole rest about 10 minutes before serving