Austin Mac N Cheese Rachael Ray Recipe

How to Make Austin Mac N Cheese Rachael Ray

1. Husk and rinse 1 pound tomatillos, cut in half.
2. Place tomatillos in a food processor and pulse until finely chopped.
3. Peel and halve 1 medium yellow onion, add to the food processor, and chop.
4. Clean and seed 2 jalapeños (remove more seeds for less heat), add to food processor, and chop.
5. Add the tomatillo mixture to a medium saucepan. Add 1 tablespoon ground cumin and 2 cloves minced garlic.
6. Season with 1 teaspoon salt.
7. Simmer the mixture over low heat for 10 minutes, stirring occasionally.
8. Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro.
9. Cook 1 pound elbow macaroni according to package directions until al dente. Drain and return to the hot pot.
10. In a separate saucepan, melt 1/2 cup butter over medium heat.
11. Whisk in 1/4 cup all-purpose flour for one minute until smooth.
12. Gradually whisk in 3 cups milk and 1 cup chicken broth.
13. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
14. Bring to a simmer and cook, stirring constantly, until thickened (about 3-5 minutes).
15. Reduce heat to low. Stir in 8 ounces shredded Swiss cheese and 8 ounces shredded Monterey Jack cheese until melted and smooth.
16. Preheat your broiler to high.
17. Add the cheese sauce to the cooked macaroni and toss to coat.
18. In a 9x13 inch baking dish, spread half of the macaroni mixture.
19. Top with the tomatillo salsa.
20. Add the remaining macaroni mixture.
21. Sprinkle with 1 cup crushed tostada chips and 4 ounces shredded pepper jack cheese.
22. Broil for 1-2 minutes, watching VERY carefully, until the top is golden brown and bubbly. (Use a spoon to prevent flames if necessary!)
23. Serve immediately. Garnish with chopped red bell pepper or green onions and a dollop of sour cream, if desired.