Tag Archives: chipotle and tomato macaroni and cheese

Happy National Macaroni Day!

7 Jul

Because today is National Macaroni Day, I thought I would post my three favorite macaroni and cheese recipes this morning in order to give you an opportunity to celebrate with any of these easy-to-prepare mac and cheese recipes for lunch or dinner.   I have waxed poetic before about my deep and powerful love for any and all forms of macaroni and cheese.  It’s the bees knees, and these are a few of my very favorite ways to consume cheese-coated, noodle-y goodness.

I will also post a new, non-macaroni recipe later on in the day, so stay tuned.

Happy National Macaroni Day!

Sausage and Leek Baked Macaroni and Cheese

Smokey sautéed sausage and leeks group up with some creamy Swiss and sharp cheddar to create a filling, comforting bowl of macaroni and cheese in this delightful dish.

Ricotta Dill Mac and Cheese

The light, bright flavors of lemon and dill combined with a rich creamy ricotta to make the perfect bite.  The mix between creamy and crunchy is absolutely perfect thanks to the crispy whole wheat bread crumbs.

Chipotle and Tomato Macaroni and Cheese

 This mac and cheese is spicy, smokey, creamy, tomatoey, herby, and absolutely delicious.  The bright orange color imparted from the tomatoes and chipotles was absolutely gorgeous.

Chipotle and Tomato Macaroni and Cheese

11 May

Something about studying for exams makes my mind wander.  I had some perfectly good leftover mujaddara with spiced yogurt leftover from last night that I intended to eat for lunch, but while trying to teach myself everything there is to know about collateral estoppel in a day, I couldn’t stop thinking about how very, very much I wanted something spicy.  And smoke-y.  And cheese-y.  But not too time consuming, because it turns out that I also need to teach myself about personal jurisdiction and the Erie Doctrine.

This dish fit the bill for all of that and more.  The freshness of the tomatoes and cilantro and creaminess of the cheese cheese balanced well against the heat of the chipotle.  This dish was a lovely, bright shade of orange and had an intoxicating, spicy aroma I could not get enough of.

Chipotle and Tomato Macaroni and Cheese

1 cup whole wheat elbow noodles, cooked al dente according to package instructions

1 1/2 tbs. unsalted butter

1/4 cup tomato, diced

1 chipotle in adobo, seeds removed, minced

1 tbs. tomato paste

1 1/2 tbs. all-natural, whole wheat flour

3 tbs. plain Greek yogurt

1/2 cup very hot water

1/2 cup queso fresco, crumbled

1/4 cup Mexican blend shredded cheese

1/2 cup fresh cilantro, roughly chopped

Freshly cracked black pepper

1/4 cup fresh bread crumbs (I used French bread)

Non-stick cooking spray

Preheat oven to 350°.

Melt butter in a medium saucepan over medium heat.  Add tomatoes, chipotles, and tomato paste and sauté until tomatoes are slightly tender and most moisture has evaporated, 1-2 minutes.  Add flour and whisk to combine with butter and coat tomatoes.

Combine plain Greek yogurt and very hot water.

While whisking, combine yogurt/water mixture with flour-coated vegetables, stirring until thickened.  Add queso fresco and shredded cheese in small batches and whisk until mostly smooth.  Don’t worry if there are some clumps of queso fresco.  Whisk in most of cilantro, reserving a few tbs. for garnish.

Add noodles and toss to coat with sauce.  Transfer to an oven safe bowl and top with bread crumbs.  Spray with non-stick spray and bake 20 minutes until golden brown and bubbling.

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