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Ingredients
| macaroni: 1 lb |
| tomatillos: 1 lb |
| onions: 1 |
| garlic: 2 cloves |
| jalapeno peppers: 2 whole peppers |
| 2% milk: 2 cups |
| honey: 2 tsp |
| ground cumin: 1 tsp |
| limes: 1 |
| fresh cilantro (coriander): 1/2 cup |
| salted butter: 3 Tbl |
| soup - vegetable broth: 1 cup |
| swiss cheese (shredded): 1 cup |
| monterey jack cheese (shredded): 1 cup |
| tortilla chips (crushed): 2 cups |
| pepper jack cheese (shredded): 1 cup |
| sour cream: 1 cup (optional) |
Austin Mac N Cheese (Rachael Ray)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
2 min -
Servings
12 serving(s)
Tags
- Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
- Peel onion, halve and add to food processor, chop.
- Clean and seed jalapenos and add to food processor, chop.
- Add this mixture to a medium saucepan, add cumin and garlic.
- Season with salt. Simmer mixture over low heat for 10 minutes.
- Add the juice of one lime.
- Add finely chopped cilantro.
- Cook macaroni to al dente. Drain, return to hot pot.
- In another saucepan, melt butter.
- Over medium heat, whisk in flour for one minute.
- Whisk in milk and broth. Season with salt and pepper.
- Bring to a simmer and cook until thickened.
- Add swiss and monterrey jack cheeses. Stir until melted.
- Preheat the broiler.
- Add the cheese sauce to the pasta and toss to coat.
- In a 9 x 13 baking dish, add half the pasta.
- Add the green tomatillo mixture.
- Top with the other half of pasta.
- Sprinkle with crushed tostada chips and pepperjack cheese.
- Broil until browned --keep a very close eye on this.
- Serve with sour cream if desired.
- Garnish with chopped red pepper or green onions.