Mariachi Mac And Cheese Recipes

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Steps:

• Preheat the oven to 350˚F. Butter or oil an 8-inch baking dish.
• Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
• In a heavy-bottomed saucepan over medium heat, melt the butter and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 8 minutes, stirring frequently. Remove from the heat. Add three-quarters of the Cheddar, the Gruyère, chipotle pepper, green chiles, garlic powder, and salt. Stir until the cheese is melted. Set aside.
• In a medium skillet, heat the olive oil over medium-high heat. Add the onion, cauliflower, and bell pepper. Cook for 3 to 4 minutes, or until the onion is just beginning to brown. Remove from the heat and add the vegetables to the cheese sauce along with the corn. Fold the sauce into the cooked pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar cheese and the paprika.
• Bake, uncovered, for 35 minutes, or until golden brown and bubbly. Let the mac and cheese rest for 5 minutes before serving.
• This dish can be assembled before baking and then frozen up to 3 months ahead-just be sure to use a freezer-to-oven pan and increase the baking time to 50 minutes.