ClabberGirl.com

Mexican Style Mac & Cheese

With the Super Bowl fast approaching I know that there will be parties you will be asked to attend. Because you are reading this I know that you are a “foody” and are someone that doesn’t want to take the ordinary. So this month’s recipe is Macaroni & Cheese with a twist. It's a recipe I designed it for the ISU Homecoming in which Clabber Girl is an active supporter. We host a hospitality chalet for the employees and alumni from Clabber Girl. Knowing that on the off chance that there might be a little beer served and items off the grill, I thought that a new side dish might be in order. What I came up with is a Mexican Style Mac & Cheese.

I have tried to emphasize in my classes and columns to concentrate on the way a recipe is assembled, and not the specific ingredients. This is a prime example of that. I took the basic recipes for Classic Macaroni and cheese and Nacho Cheese dip and combined the two styles to come up with an exciting and memorable new side dish that I hope you will enjoy. Please use this recipe as a model so you can have fun and develop your own stylized dishes.

Mexican Macaroni & Cheese (printable)

1 pound Penne Pasta (cooked)
1 pound Spicy Sausage
1 pound Grated Cheddar Cheese
1 quart Milk
1 Pablano Pepper (small diced)
1 cup Red Onion (small diced)
½ each Red & Green Bell Pepper (small diced)
2 ounces Flour
1 cup Chunky Salsa
1-2 tbsp Canned Jalapeños
2-3 dashes Tabasco
Corn chips

Brown sausage in a large skillet. Add onion and all of the peppers. If the mix looks too dry you may need to add some cooking oil. Sprinkle the flour over the top of the mixture and turn to a medium heat; mix in and cook for a few minutes. Add salsa, milk and Tabasco. Bring to a boil and turn down to a high simmer. Add cheese and stir until melted and smooth.
Add pasta and top with crumbled corn chips.
Bake at 350 degrees F. until hot and bubbly.

Indianapolis Motor Speedway

"The Greatest Spectacle in Racing"