Extra Cheesy Mex Mac 'n' Cheese
All that rich, creamy cheese needs some spicy smokiness, so I throw chile powder in the breadcrumb topping.
All that rich, creamy cheese needs some spicy smokiness, so I throw chile powder in the breadcrumb topping.
- 1/4 cup all-purpose flour
- kosher salt
- 2 cups shredded cheddar cheese
- 6 tablespoons unsalted butter
- freshly ground pepper
- 4 cups whole milk
- 2 shallots minced
- 2 cups shredded mozzarella cheese
- 3/4 cup breadcrumbs
- 2 teaspoons chopped fresh thyme
- 1 tablespoon ancho chile power
- 1 pound mini elbow macaroni
- 2 cups shredded mild manchego cheese
- Carbohydrate 21.2051912149872 g
- Cholesterol 76.779166681635 mg
- Fat 25.6357136505425 g
- Fiber 1.07316406526748 g
- Protein 18.8969894356082 g
- Saturated Fat 15.7743803567524 g
- Serving Size 1 1 serving (176g)
- Sodium 606.605504504579 mg
- Sugar 20.1320271497197 g
- Trans Fat 1.68461127122077 g
- Calories 391 calories
Step-by-step
- Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add the shallots and saute until translucent, about 5 minutes.
- Mix in the breadcrumbs until coated, then the chile powder and thyme; season with salt.
- Remove from the heat and set aside.
- Preheat the oven to 350 degrees F. Rub 1 tablespoon butter in a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs, until tender but still firm to the bite. Drain and set aside.
- Meanwhile, melt the remaining 4 tablespoons butter in a large heavy pot over medium-high heat. Add the flour and stir for 1 minute; do not brown.
- Add the milk in a slow, steady stream, whisking until smooth.
- Bring to a simmer, then reduce the heat to low and cook, whisking, until the sauce thickens, about 10 minutes.
- Whisk in 1 cup each mozzarella, cheddar and manchego. Season generously with salt and pepper.
- Stir in the pasta and remove from the heat.
- Pour the pasta mixture into the prepared baking dish.
- Mix the remaining 1 cup each mozzarella, cheddar and manchego in a medium bowl.
- Sprinkle over the pasta.
- Top with the breadcrumb mixture.
- Cover with foil and bake for 30 minutes.
- Uncover and bake until the top is golden, about 12 more minutes.
- Serve immediately.
Extra Cheesy Mex Mac 'n' Cheese: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, delicious, and satisfying meals that the whole family will enjoy. This Extra Cheesy Mex Mac 'n' Cheese recipe has become a staple in our house – it's easy to make, incredibly flavorful, and always a crowd-pleaser. Forget the boxed stuff; this homemade version takes minimal effort but delivers maximum cheesy goodness.
The beauty of this recipe lies in its simplicity. It starts with a classic macaroni and cheese base, but then elevates it with a spicy kick from ancho chile powder in the crispy breadcrumb topping. This adds a depth of flavor that perfectly complements the richness of the three different cheeses: cheddar, mozzarella, and manchego. The manchego, with its nutty and slightly salty notes, adds a sophisticated touch that really elevates this dish beyond your average mac and cheese. It's the perfect balance of comfort food and exciting flavor.
The preparation is straightforward enough that even on my busiest weeknights, I can whip this up in under an hour. I often prep some of the ingredients ahead of time – chopping the shallots and measuring out the cheeses – to make the process even faster. This means less time spent in the kitchen and more time enjoying a delicious meal with my family. It’s also incredibly versatile; you can easily adjust the spice level by adding more or less chile powder to suit your preferences. For my kids, I sometimes opt for a milder version, omitting the chile powder altogether.
Beyond the Weeknight: While this dish is perfect for a busy weeknight, it's also versatile enough for more special occasions. Imagine it as a comforting side dish at a casual get-together, or even a slightly elevated main course for a family dinner. The beautiful golden-brown topping makes it visually appealing, too, which is always a bonus. The satisfying combination of creamy cheese, tender pasta, and crunchy breadcrumbs always leaves everyone wanting more.
Tips and Tricks:
- Cheese is key: Don't skimp on the cheese! The blend of cheddar, mozzarella, and manchego is what gives this dish its unique and irresistible flavor. If you can't find manchego, a sharp aged cheddar or a similar firm cheese would work well as a substitute.
- Fresh herbs make a difference: The fresh thyme adds a subtle earthiness that complements the other flavors beautifully. If you don't have fresh thyme, you can use dried thyme, but use a smaller amount (about 1/2 teaspoon).
- Don't overcook the pasta: Cook the pasta al dente – slightly firm to the bite. It will continue to cook in the cheese sauce, and you don't want it to be mushy.
- Make it ahead: You can assemble the mac and cheese ahead of time and bake it just before serving. This is a great time-saver on busy weeknights.
- Add some veggies: For a healthier twist, you can add some steamed vegetables like broccoli or peas to the cheese sauce before baking.
This Extra Cheesy Mex Mac 'n' Cheese is more than just a recipe; it's a testament to the simple joys of good food and family. It's a reminder that even amidst the chaos of everyday life, there's always time for a comforting, delicious meal that brings everyone together. So go ahead, give it a try, and I promise you won't be disappointed. Happy cooking!
