Mexicali Macaroni And Cheese Recipes

Steps:

• 1. Preheat oven to 375 F.
• 2. Cook macaroni according to package directions; drain, cover and set aside.
• 3. In a large saucepan combine cheese sauce, salsa, and 1/2 cup Parmesan cheese; heat through, stirring until evenly mixed.
• 4. Add the cooked macaroni to the cheese mixture and stir; place in a 9 X 13-inch casserole dish and sprinkle with the remaining 1/2 cup of Parmesan cheese.
• 5. Bake in preheated oven for 15 minutes or until hot and bubbly.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
• Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
• Garnish with the cotija, jalapeno and cilantro. Serve immediately.

Steps:

• Pre-heat Oven to 400 - Combine defrosted, Mac and Cheese ,Corn, Salsa, and shredded cheese in a Bowl, stir and mix - Spoon the Mixture into an 8 Inch square Baking Dish, Top with the crushed Tortilla chips.
• place in Oven and Bake for 25 to 30 minutes, or untill all Bubbly around the edges.

Steps:

• Preheat oven to 350 degrees F.
• Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
• Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted.

Steps:

• Prepare the mac and cheese according to the package directions.
• In the meantime, brown the ground beef and drain excess grease.
• Add the ground beef, taco seasoning and the v8 to the mac and cheese and serve.

Steps:

• Prepare M&C dinner as directed.
• Brown meat, celery, green pepper and onion; cook until tender.
• Stir in corn, tomato sauce, chili powder, and pepper.
• Add M&C dinner; mix well.
• Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.