Mexican Mac & Cheese
Repeat after me: “I am not afraid of carbs. I am not afraid of carbs.” This amazing take on good ol’ mac ‘n’ cheese will have you reaching for another serving, so just accept it, move on and get to the gym in the morning. It is completely delicious in a comforting “family food” sort of way, and the little tackers will love it.
This recipe first appeared in Tenina's America the cookbook, which now for the digital-ophiles amongst you is great news. The e-book also comes free with the printed book which is cheaper than it's ever been! You are welcome!
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The Mac n Cheese
- 400 Grams short pasta of choice
- 100 Grams parmesan cheese cubed
- 50 Grams mature cheddar cheese cubed
- 2 Tablespoons Picante Spice mix Recipe
- 1 red onion halved
- 3 cloves garlic
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 40 Grams cornflour or cornstarch
- 100 Grams butter BUY
- 600 Grams milk
- 2 eggs
- 1 Pinch pink salt flakes and cracked black pepper, to taste BUY
- Handful of pitted Kalamata olives
- Crispy bacon pieces
- Charred corn kernels cut from 1 cob
- avocado smashed
- Diced cucumber
- 200 Grams fresh red tomatoes, diced
- Sour cream
- Sliced red chilli
- 1 Handful fresh coriander or cilantro
- Lime wedges
Prepare pasta as per package instructions.
Preheat grill to 220°C.
Place cheeses and Mexican Spice Mix into the Thermomix bowl and mill 10 sec/speed 8.
Remove from bowl and set aside.
Place onion, garlic and extra virgin olive oil into the Thermomix bowl and chop 4 sec/speed 4. Sauté 5 min/Varoma/Reverse/speed 1.
Add cornflour, butter, milk, eggs and seasoning to the Thermomix bowl and cook 7 min/80°C/Reverse/speed 3.
Cook 2 min/90°C/Reverse/speed 3.
Place cooked pasta into a buttered baking dish or several individual dishes.
Stir through béchamel sauce. Stir through the olives and top with the grated cheese mixture. Place under the hot grill until golden and bubbling.
Serve with accompaniments to taste.
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