Ingredients for Jalapeno Macaroni And Cheese With Fresh Salsa Topper
- Rotini Pasta
- 4 tablespoons butter
- All Purpose Flour
- Dry Mustard
- Homogenized Milk
- Old Cheddar Cheese
- Fresh Jalapeno Peppers
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup chopped cilantro
- White Vinegar
- Garlic Clove
- Dried Oregano Leaves
- Ground Cumin
- Salt
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How to Make Jalapeno Macaroni And Cheese With Fresh Salsa Topper
- Preheat oven to 350°F (175°C). Bring a large pot of salted water to a rolling boil.
- Add 1 pound of elbow macaroni and cook, uncovered, stirring occasionally, until al dente (about 7-8 minutes).
- Drain well and set aside. Do not rinse.
- Lightly grease a 12-cup casserole dish.
- Melt 4 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup of all-purpose flour and 1 teaspoon of Dijon mustard. Cook, stirring constantly, until smooth (about 1 minute). Do not brown.
- Gradually whisk in 3 cups of milk. Continue stirring until the sauce thickens (about 6 minutes).
- Remove from heat and stir in 2 1/2 cups shredded cheddar cheese and 1-2 finely chopped jalapeno peppers (adjust to your spice preference). Stir until cheese is melted.
- Pour the cheese sauce over the cooked pasta and toss to coat.
- Pour the pasta mixture into the prepared baking dish.
- Sprinkle with 1/2 cup of shredded cheddar cheese.
- Bake for 40-45 minutes, or until bubbly and heated through.
- Meanwhile, prepare the salsa: Chop 1 (14.5 ounce) can of diced tomatoes, 1/4 cup of chopped cilantro, 2 cloves of minced garlic.
- In a medium bowl, combine the chopped tomatoes, cilantro, garlic, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Remove the baked mac & cheese from the oven.
- Spoon the salsa over the center of the mac & cheese.
- Serve immediately. Garnish with extra cilantro if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
40g
Fat
100g
Carbs
26g
