Shelly's Recipe

MACARONI AND CHEESE MEXICAN STYLE

Category: Noodles / Pasta

2 cups milk
4 tbsp butter
1/4 cup flour
2 cups salsa
3 cups shredded cheddar cheese
1 1/2 tsp kosher salt
1 lb dried pasta, any type like elbow, cavatappi, rotini or fusilli
Chopped fresh cilantro, garnish

Fill a large pot with about 6 quarts of water and set over high heat. Warm the milk in a small saucepan over medium heat for about 1 minute.

In a medium saucepan, melt butter, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the warmed milk all at once and continue to whisk constantly until mixture thickens and comes to a full boil, 4-5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from heat and stir in the cheese until it melts. Taste and season with salt.

When the water comes to a boil, add pasta. Stir well and boil until al dente, about 10 minutes. Drain and return to pot. Stir in the cheese sauce and spoon into a serving dish. Sprinkle with cilantro.

NOTE: Can pour into a greased casserole dish and top with 1/2 cup bread crumbs mixed with 1 tbsp melted butter and bake at 375 for 10-12 minutes or until richly browned and crisp.