Wednesday, February 18, 2015

Tex Mex Macaroni and Cheese

· 2 cups uncooked elbow macaroni or pasta of your choice
· ¼ cup all-purpose flour
· 2 ¾ cups milk
· ½ grated Parmesan cheese
· 2 cups shredded Mexican-blend cheese
· ½ teaspoon pepper
· ¼ teaspoon salt
· 1 tablespoon butter
· ½ cup diced onion
· 1 can Rotel tomatoes, drained
· 1 cup fresh, frozen or canned corn

1. Preheat oven to 350 degrees. Grease a 2-quart casserole dish.
2. Cook the macaroni according to package directions. Drain and rinse with cool water.
3. In a large saucepan set over medium heat, whisk together the flour, milk and Parmesan cheese. Bring to a boil.
4. Remove from heat and add the Mexican-blend cheese, salt and pepper, stirring until the cheese is completely melted.
5. In a small skillet, melt the butter and sauté the onions until the start to soften. Stir in the Rotel tomatoes and corn. Stir the pasta and onion mixture into the cheese sauce. Spoon into the baking dish.
6. Bake for 20 minutes covered with foil; uncover and bake for an additional 10 minutes until bubbly and browned.

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