Chile Macaroni Con Queso Style Recipes

Steps:

• Cook macaroni according to directions on the macaroni box.
• Drain and set aside to cool.
• Brown ground beef and add taco seasoning.
• In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
• Mix all ingredients.
• Add 3/4 of the shredded cheese bag to bowl and mix.
• Transfer ingredients to a large lasagna pan.
• Add remaining cheese and put on top of the casserole.
• Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.

Steps:

• Preheat the oven to 350 degrees. To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately.
• In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel. Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.
• Preheat the oven to 325 degrees F. In a medium saucepan, mix the brine: salt, cayenne, lime juice, water and oil. Warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.

Steps:

• Bring the cream and chicken stock to a simmer and whisk in the mascarpone until it is fully incorporated. Let it simmer slowly, constantly whisking so it does not scorch. Sweat the shallots, garlic, and poblano chilies for a few minutes to release their flavor and soften them. Puree the chilies in the cream to achieve a smooth consistency, then add the Asiago. Place in a fondue pot or double boiler to keep warm. Treat the Chile Con Queso like fondue. You'll want tortilla chips and lots of different vegetables cut bite size for dipping.

Steps:

• First, you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred, or you can broil them (turning occasionally) until charred on all sides.
• Place hot poblanos in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
• Peel or rub off the charred skins and discard stems, seeds, and ribs (do not rinse peppers under water).
• Cut roasted poblanos into 1/4-inch thick strips; set aside.
• In a large heavy skillet melt together the butter and oil over medium low heat, then sauté the onion strips and salt, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
• While the onion is browning, begin cooking the pasta by adding it to a large pot of boiling salted water until tender, about 7 to 10 minutes; reserve 1/4 cup of the pasta cooking water, then drain remaining and set aside.
• To the sautéed onion add the serrano, garlic, oregano, and cook, stirring, until fragrant, about 2 minutes.
• Increase temperature to high, then add the drained pasta, reserved pasta cooking water, the crema, and the onion mixture, and cook, stirring, until the pasta is well coated and heated through, about 2 minutes.
• Add the roasted poblano strips, stir well, then add the queso fresco cheese and toss.
• Pour onto platter and serve immediately.
• Note: cavatappi pasta is a short s-shaped pasta tube that resembles a small corkscrew.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
• Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
• Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.