Macaroni and Cheese a la Mexicana

Macarrones con Queso

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Preparation info

  • Difficulty

    Easy

  • 6

    Servings

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

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

  • cups water
  • 2 teaspoons salt
  • cups elbow macaroni
  • 2 tablespoons chopped Spanish onion
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter or olive oil
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons tomato bouillon
  • cups shredded Monterrey Jack, Muenster, queso quesadilla, or asadero cheese

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 until cheese melts. Best when served warm.