We all need more homemade mac & cheese in our lives

Ever since coming back from Mexico, Mr. Mans & I can’t bring ourselves to go out for Mexican food.  We are too depressed.  I honestly never thought I would have such an emotional attachment to a vacation.

Guess there is no reason not to become attached to this

Instead of going out for Mexican, I figured I would pay tribute by making the classic American Macaroni & Cheese dish mexican style.  Here, I present  Jalapeno Macaroni Con Queso:

All instagram-ed out to make up for poor photography

During the sauce making I grew increasingly frustrated and started throwing things when it was stringy and just completely not saucey.  Do not grow discouraged if this happens!  I found that adding a bit more (VERY little at a time) milk smoothed it out and made it velvety and smooth!  I want this every day.  Does it help that I used whole wheat elbows?  I think it does.

Jalapeno Macaroni Con Queso adapted from Will Cook For Friends

  • 1 lb. whole wheat elbow macaroni
  • 8 oz. 50% reduced fat cheddar cheese, shredded
  • 2 oz. 50% reduced fat monterey jack cheese, shredded
  • 2 TBSP unsalted butter
  • 2 TBSP all purpose flour
  • 2 jalapeno peppers, diced or sliced into rounds (seed/de-vein if you want it mild)
  • 1/2 onion, diced fine
  • 2 cloves garlic, minced
  • 1/2 cup corn
  • 1/4 cup sour cream
  • 1/4 cup milk + more for thinning sauce
  • 1/4 cup salsa (or pico de gallo)
  • 1/4-1/2 tsp. crushed red pepper flakes, or to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al-dente, drain, and set aside.
  2. While the water is coming to a boil, heat another pot or sauce pan over medium-high. This would be when you’d seed and devein the jalapeno to get rid of some of the heat. Add the butter, let it melt, then and the flour a little bit at a time to make a roux
  3. to the roux add jalapeno, onion, and garlic and saute for 2-3 minutes to soften. Stir in the corn and turn off the heat.
  4. In a small bowl, combine the milk, sour cream, and salsa. Add to the pot, off the heat, while stirring. Add the cheese one handful at a time, stirring until melted in between handfuls. If necessary, turn the heat back on to low and add more milk.
  5. Stir in the pasta and crushed red pepper flakes, and serve. 
The Damage (6 Servings): 502 Calories/68g Carbs/14g Fat/28g Protein/8g Fiber
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