Extra Cheesy Mex Mac 'N' Cheese
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
49
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
6 tbsps
Unsalted Butter3 cup
Breadcrumbs2 tsps
Thyme (chopped fresh)1 cup
All-Purpose Flour4 cups
Whole Milk2 cups
Shredded Mozzarella Cheese2 cups
Shredded Cheddar CheeseDirections:
1
Pour the pasta mixture into the prepared baking dish
2
Heat 1 tablespoon butter in a medium skillet over medium-high heat
3
Add the shallots and saute until translucent, about 5 minutes
4
Mix in the breadcrumbs until coated, then the chile powder and thyme; season with salt
5
Remove from the heat and set aside
6
Preheat the oven to 350 degrees F
7
Rub 1 tablespoon butter in a 9-by-13-inch baking dish
8
Bring a large pot of salted water to a boil
9
Add the macaroni and cook as the label directs, until tender but still firm to the bite
10
Drain and set aside
11
Meanwhile, melt the remaining 4 tablespoons butter in a large heavy pot over medium-high heat
12
Add the flour and stir for 1 minute; do not brown
13
Add the milk in a slow, steady stream, whisking until smooth
14
Bring to a simmer, then reduce the heat to low and cook, whisking, until the sauce thickens, about 10 minutes
15
Whisk in 1 cup each mozzarella, cheddar and manchego
16
Season generously with salt and pepper
17
Stir in the pasta and remove from the heat
18
Mix the remaining 1 cup each mozzarella, cheddar and manchego in a medium bowl
19
Sprinkle over the pasta
20
Top with the breadcrumb mixture
21
Cover with foil and bake for 30 minutes
22
Uncover and bake until the top is golden, about 12 more minutes
23
Serve immediately
24
Photograph by Ryan Dausch