Mexican macaroni and cheese from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • Rutabaga on January 11, 2015

    This is a fun twist on the idea of macaroni and cheese, and very easy to bring together. I doubled the recipe and used a pound of pasta, which yields around 6 servings total if you are serving it as a main dish. It can be rather spicy; since I doubles the recipe, I used two whole serranos, carefully removing the ribs and seeds. Nevertheless, it had quite the kick, so I'm glad I chose to set asie some pasta with only crema and queso for my three-year-old. You could easily bulk this dish up by adding cooked chicken, chickpeas, or additional vegetables. Some lime juice squeezed on top would lend it a nice hint of acid.

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