Jacked Mac'n'cheese

Recipe by Amy N-B
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Dice peppers, onion, and tomatoes.
  • Melt 1 tbsp butter at medium heat.
  • Sautee onions until golden brown (2 minutes), next add peppers and sautee for an additional 2 minutes. Add tomatoes and sautee, stirring occasionally until pasta is done. Sprinkle with adobe seasoning and salt and pepper to taste.
  • Meanwhile, boil dilatini or macaroni.
  • Drain pasta, rinse with cold water and set aside.
  • In pasta pot, melt remaining butter over low heat.
  • Add flour to butter and stir to make a roux, browning a bit as you stir.
  • Remove from heat and whisk in 1 cup milk. Whisk repeatedly to break up clumps. Mixture should be smooth and thick. Return to low heat.
  • Slowly add cheese to milk mixture whisking regularly. Add sour cream to sauce, stirring to incorporate. If the sauce gets too thick, add more milk.
  • Add pasta and sauteed veggies to sauce. Stir to coat pasta.
  • Finish by seasoning with hot sauce (I like tobasco or sylvia's).
  • Garnish with some additional shredded cheese and some chopped coriander or chives.
Advertisement