Austin Mac N Cheese (Rachael Ray)

Name: Austin Mac N Cheese (Rachael Ray)
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 12 serving(s)
Ingredients: 1 lb macaroni; 1 lb tomatillo; 1 onion; 2 garlic cloves; 2 jalapenos; 2 cups milk; 2 teaspoons honey; 1 teaspoon cumin; 1 lime; 1/2 cup fresh cilantro; 3 tablespoons butter; 1 cup vegetable broth; 1 cup swiss cheese; 1 cup monterey jack cheese; 2 cups tortilla chips; 1 cup monterey jack pepper cheese; 1 cup sour cream (optional)

(1)

Recipe by pamela t.

This is a fantastic blend of southwest flavors and oozy cheeses. Very good. I would also add 4-6 oz. of cooked chorizo or other hot sausage to make this a one dish meal. To make it more colorful, add chopped red pepper or green onions after you take it from the oven. Rachael Ray is always joking about how she burns stuff in the broiler. The first time I made this, I set it on fire. No joke! The entire top of the macaroni had flames coming off it--I had to hit it with the back of a spoon to stop it. Just make sure you leave it under the broiler for seconds, not minutes!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 22mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

1

lb macaroni
1

lb tomatillo
1

onion
2

garlic cloves
2

jalapenos
2

cups milk
2

teaspoons honey
1

teaspoon cumin
1

lime
¹⁄₂

cup fresh cilantro
3

tablespoons butter
1

cup vegetable broth
1

cup swiss cheese
1

cup monterey jack cheese
2

cups tortilla chips
1

cup monterey jack pepper cheese
1

cup sour cream (optional)

DIRECTIONS

Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
Peel onion, halve and add to food processor, chop.
Clean and seed jalapenos and add to food processor, chop.
Add this mixture to a medium saucepan, add cumin and garlic.
Season with salt. Simmer mixture over low heat for 10 minutes.
Add the juice of one lime.
Add finely chopped cilantro.
Cook macaroni to al dente. Drain, return to hot pot.
In another saucepan, melt butter.
Over medium heat, whisk in flour for one minute.
Whisk in milk and broth. Season with salt and pepper.
Bring to a simmer and cook until thickened.
Add swiss and monterrey jack cheeses. Stir until melted.
Preheat the broiler.
Add the cheese sauce to the pasta and toss to coat.
In a 9 x 13 baking dish, add half the pasta.
Add the green tomatillo mixture.
Top with the other half of pasta.
Sprinkle with crushed tostada chips and pepperjack cheese.
Broil until browned --keep a very close eye on this.
Serve with sour cream if desired.
Garnish with chopped red pepper or green onions.