Recipe

Today’s Macaroni And Cheese Recipe

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Ingredients

sliced fresh cilantro .
3 c shredded cheddar cheese .
kosher salt (about 1 1/2 tsps) .
2 c milk .
1 lb dry pasta (elbow macaroni, cavatappi, rotini, or fusilli) .
2 c good quality salsa (Rick suggests Frontera brand Roasted Jalapeno Tomato, or Roasted Poblano Tomato) .
4 tbsps butter .
1/4 c flour

Directions

Step #1 Fill a large pot with about 6 quarts water & place over high heat.
Step #2 Warm the milk in a small saucepan over med-heat/flame, or in a glass measuring c in a microwave, for about 1 min.
Step #3 In a medium saucepan, then stir in the the flour—whisk until the mixture turns a deep golden, melt the butter over med-heat/flame, about 2 mins.
Step #4 Add in the warmed milk all at once & continue to whisk constantly until the mixture thickens & comes to a full boil, 4-5 mins (whisk dilicarefully & there will be no lumps).
Step #5 Stir in the salsa, then stir in the the cheese, remove this from heat, stirring until cheese is melted.
Step #6 Taste & season this with salt.
Step #7 When the water comes to a boil, add in pasta.
Step #8 Stir so no pieces stick together; boil until pasta is al dente, about 8-10 mins.
Step #9 Drain pasta well & return to the pot.
Step #10 Stir in the cheese sauce, then spoon mixture into a serving dish; sprinkle with cilantro.
Step #11 *If you want a crusted macaroni & cheese—spoon mixture into a buttered baking dish; top this with ½ c bread crumbs mixed with 1 tbsp melted butter & bake this at 375° for 10-12 mins, until richly browned & crisp.
Enjoy the Today’s Macaroni & Cheese recipe