Macaroni and Cheese a la Mexicana

Name: Macaroni and Cheese a la Mexicana (Macarrones con Queso)
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 1½ cups shredded Monterrey Jack, Muenster, queso quesadilla, or asadero cheese; 2 teaspoons tomato bouillon; 1 (8-ounce) can tomato sauce; 1 tablespoon unsalted butter or olive oil; 2 tablespoons chopped Spanish onion; 1½ cups elbow macaroni; 2 teaspoons salt; 3½ cups water; 2 cloves garlic, minced

Macarrones con Queso

Preparation info

6
Servings

Difficulty
Easy

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

I used to make this macaroni and cheese for my children all the time, and now I make it for my grandchildren. This recipe goes a long way and everyone loves it. There’s nothing like homemade macaroni and cheese with a Mexican twist.

Ingredients

3½ cups water
2 teaspoons salt
1½ cups

Americas
Mexico
Side dish
Vegetarian

Method

Bring water and salt to a boil in a medium saucepan. Add macaroni and boil for 12 minutes. Remove from heat and set aside, but do not drain.

In a large skillet, sauté onion and garlic in butter or olive oil for 2 minutes. Once onions are translucent add cooked macaroni with the water, tomato sauce, and bouillon and bring to a boil.

Turn off heat. Sprinkle cheese on top and cover