Salsa Mac & Cheese

By nannydeb
January 18, 2010
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Author Notes: Ok, so my husband has NEVER had mac & cheese (he's 52 years old). He said he might like it if he poured salsa all over it. So, I put salsa IN it. He liked it. nannydeb

Serves: 6

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped fresh jalapeno
  • 1 1/2 cups chopped tomato
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 4 cups Monterrey Jack cheese, grated
  • 2 cups Cheddar cheese, grated
  • 16 ounces elbow macaroni
  • 2 tablespoons butter
  • 1 cup breadcrumbs
  • 1 tablespoon chopped parsley
  1. In a large skillet, heat olive oil over medium-high heat. Add onion, jalapeno and tomato and cook until onion is translucent. Remove from heat and cool in a colander to drain liquid.
  2. Cook macaroni according to directions. Drain.
  3. In a saucepan, melt butter. Add flour and cook about one minute. Slowly add milk while whisking. Simmer about 5 minutes or until thick.
  4. Add grated cheese to the white sauce and simmer until melted.
  5. In a large bowl, combine tomato mixture, macaroni and white sauce.
  6. Butter a 3 quart casserole or 6 individual crocks.
  7. Pour the macaroni mixture into the prepared casserole.
  8. In a small skillet, melt 2 tablespoons butter. Add bread crumbs and parsley. Top the casserole with the breadcrumb mixture.
  9. Cover the casserole and bake at 350 for 35-45 minutes or until bubbly and cooked through, removing the foil after 30 minutes to brown the top.

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