Mac and cheese is hands-down one of the top comfort foods around. While the boxed versions may be convenient, it’s always best to take a few extra steps and make your own stovetop mac and cheese. Seriously – for only a little extra work, you’ll be rewarded with tons of flavor and truly satisfy your cravings for this savory meal. And with our southwestern mac and cheese recipe, you couldn’t ask for an easier to prepare, more flavorful mac and cheese dish. Try it out and then share it with family and friends on Facebook, Pinterest, Instagram and Twitter.
Our easy stovetop mac and cheese is so simple, it’s almost as quick as making the boxed kind – so there’s really no excuse to not make it from scratch! And if you’re in the mood for southwestern seasoning, you’re in for an extra special bonus with this recipe as you’re sure to love the added flavors of bell peppers, green chiles, our Cabot Pepper Jack cheese, fresh cilantro, and, if more spiciness is desired, a pinch of cayenne pepper. When serving, sprinkle with crumbled tortilla chips for a finishing touch that adds a great presentation, as well as a nice crunch that will balance out some of the heat.
For another mac and cheese recipe that’s one of our favorites of all-time, you have to try out Mac’s Macaroni & Cheese. This is a delicious recipe that comes from a much-loved Cabot employee. As a cooperative of over 800 farm families, we’re dedicated to creating the highest quality products and our recipes wonderfully showcase the fresh and delectable flavors of our products. That’s why we know you and your family will enjoy this southwestern mac and cheese dish. Please share your thoughts about it with us after you’ve tried it by rating and reviewing it.
¾ cup whole-wheat macaroni, gobbetti, or medium shell pasta
1 teaspoon vegetable oil
¾ cup chopped onion (1 small)
¾ cup diced red bell pepper (1 small)
3 tablespoons canned chopped green chiles
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 cup lowfat (1%) milk
3 ounces Cabot Pepper Jack, grated (about ¾ cup)
3 tablespoons chopped fresh cilantro
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Pinch of ground red pepper (cayenne), if desired
2 tablespoons coarsely crumbled baked tortilla chips
BRING large saucepan of lightly salted water to boil. Add pasta; cook 6 to 8 minutes (or according to package directions) or until pasta is just tender. Drain in colander.
HEAT oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring often, 4 to 5 minutes or until tender. Add green chiles and flour; stir to coat well. Add milk; cook, stirring constantly, until mixture bubbles and thickens, 1 to 2 minutes.
ADD cooked pasta, cheese and cilantro to sauce in skillet; stir until cheese is melted. Stir in salt, black pepper and ground red pepper, if using. (Heat level of canned green chiles varies.) Serve immediately, sprinkled with crumbled tortilla chips.
Easy and delicious…we added some additional veggies to make it even better!