Fiery South-of-the-Border Mac and Cheese

May 20, 2013

A traditional macaroni and cheese dish that is livened up with jalapeños, cilantro, tortilla chips, and topped off with a quick and easy homemade no-tomato salsa. Give this recipe a try today.

Salsa:
8 ounces tomatillos {about 3}, husks removed and quartered
1 medium white or red onion, peeled, cut into 6 or 8 large chunks
1 serrano pepper, halved lengthwise and seeded
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4-1/2 teaspoon black pepper
1/4 cup coarsely chopped fresh cilantro
2 tablespoons water

Macaroni and Cheese:
8 ounces small elbow macaroni
2 tablespoons butter
1/4 cup flour
2-1/2 cups milk
1 teaspoon salt
12 ounces grated pepper jack cheese {about 3-1/2 cups}
1 cup corn, fresh or frozen {no need to thaw if frozen}
2 whole pickled jalapeños, finely chopped
1/2 cup coarsely chopped cilantro
1/2 cup crushed tortilla chips

For the Salsa: 1. Heat the oven to 375 degrees. 2. Put the tomatillos, onion, and serrano pepper in a bowl and toss with the canola oil, kosher, salt, and pepper. 3. Place them on a rimmed baking sheet and...
See the full directions on my site

Nutritions

Calories
2553

Sodium
3939mg
164% DV

Fat
170g
262% DV

Protein
112g
224% DV

Carbs
66g
22% DV

Fiber
10g
43% DV