Mexican Style Green Chilli Mac and Cheese

Sorry you need to be logged in to vote.
Thank you for voting
Your Vote:
Yum
Delicious
Divine
Prep time:
15min
Cooking time:
1h 00min
Serving 4 Regular
Aa Aa Aa
Aa

Ingredients

450 g  Elbow pasta

1/2 tsp  Salt

6 Tbsp  Butter

1   Small onion, diced

1 Tbsp  Jalapenos

1   Fresh green chilli, deseeded and finely chopped

1/2 tsp  Freshly ground black pepper

1/2 c  Bakpro Cake Flour

4 c  Milk

2 1/2 c  Cheddar cheese

2 Tbsp  Chives, finely chopped

1 1/2 c  Crushed corn chips
Aa Aa Aa
Aa

Instructions

Step 1

Preheat oven to 190ºC. Cook elbow pasta in a large saucepan of salted boiling water for 8 - 12 minutes or until al dente. Drain and rinse under cold water. Set aside.

Salt
Elbow pasta
Step 2

Meanwihle, melt butter in a large skillet over medium-low heat. Add onion and jalapenos and sauté for 10 minutes or until soft. Sprinkle flour over the onion and jalapeno mixture and cook for 3 minutes, stirring constantly. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chilli. Add 1 1/2 cups of cheddar and stir until all cheese has melted. Season with salt and pepper.

Salt
Butter
Small onion, diced
Jalapenos
Bakpro Cake Flour
Milk
Fresh green chilli, deseeded and finely chopped
Cheddar cheese
Freshly ground black pepper
Step 3

Add pasta to skillet and stir until well combined. Lighlty grease a 20 x 30 cm baking dish and pour in pasta mixture.

Elbow pasta
Step 4

In a bowl, combine corn chips with remaining cheddar and sprinkle over pasta mixture. Bake for 40 - 45 minutes or until pasta mixture is bubbling and top is golden. Let rest for 5 minutes, sprinkle with chives and serve.

 

Cheddar cheese
Chives, finely chopped
Crushed corn chips

Similar Recipes

../