Macaroni and Cheese ~ Mexican style
Silken with thick cream, stringy with melted cheese, and tangy with tomato
and chili pepper, macaroni and cheese mexican-style takes on a soft, rosy
hue, sometimes called Macarrones Casero, the name is apt -
it's an uncomplicated home dish you can do quickly when people need to eat,
and soon.
Recipe Categories : | Mexican
| Pasta | Macaroni
| Mozzarella | MAIN
INDEX |
Serves : 4 - 6
Ingredients :
- ½ cup vegetable
stock
- 3 medium tomatoes, coarsely chopped into ¼" chunks
- ½ medium onion, finely chopped
- ½ cup chopped fresh parsley leaves
- 1 tspn chopped fresh oregano leaves or ½ tspn dried oregano
- 1 bay leaf, finely crumbled
- 2 tspn paprika
- 1 tspn salt
- ¼ cup thickened
cream or sour cream
- ½ cup grated queso asadero or mozzarella cheese
- ¾ lb macaroni, cooked and drained
Preparation and Cooking Instructions :
- Heat the stock in a large pot. Add the tomatoes, onion, parsley, oregano,
bay leaf, paprika, and salt and simmer until the vegetable soften, about
2 minutes. Stir in the cream and cheese and simmer until the cheese
melts, about 1 minute. Stir in the macaroni and serve right away.
- Cooks note : To make a quick dish even quicker, chop the vegetables
and fresh herbs together in a food processor. Put the onion, cut into
1" chunks, in first. Add the parsley and oregano, then the tomatoes,
cut up a bit also, on top. Process in pulses until the onions are finely
chopped and the tomatoes are coarse. Combine with the stock in a large
pot and continue with the recipe.
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