Salsa Mac And Cheese Creamy Spicy

As I got older, I eventually started making the boxed mac and cheese for myself. Kraft mac and cheese! Remember those? I’ve come a long way since then so now sharing with you an adult version of mac and cheese. This time of year, one of my favorite things to make is Mac and Cheese. With the cooler temperatures, a hot and comforting bowl of mac and cheese is exactly what I want, and need. If you love mac and cheese, you must try this Indian Fusion spicy & creamy Masala Mac and Cheese recipe – it’s insanely good. If you love jalapeno poppers as much as I do, try this spicy Jalapeno Popper Mac and Cheese. For my mushroom lovers, this Truffle Mac and Cheese is decadent. And who doesn’t love some classic Broccoli Mac and Cheese? This dish is like your good ol’ Mac and Cheese, but elevated with salsa – store-bought salsa works just fine. My version of this baked pasta dish also uses whole milk instead of cream because you don’t need heavy cream. Finish off your salsa mac and cheese with crushed tortilla chips and lots of freshly grated cheddar cheese. It’s so good and it’s always a huge hit! 2. Add the uncooked pasta shells to the boiling water. Season with salt. Follow the package directions. (Image 2) TIP 2 – Oven-Friendly Pan: Use a pan/pot that is oven-friendly so you can make mac and cheese in one pot. TIP 3 – Avoid Curdling: Make sure the milk and cheese are at room temperature. When adding the milk and cheese, add them slowly and whisk them in slowly to avoid curdling. Additionally, if your salsa is cold, bring it to room temperature before adding it to the sauce. 2. Once the butter melts, add flour. (Image 2) 3. Use a whisk and mix for a minute so the mixture is smooth, there should not be any lumps. The flour needs to be cooked. (Image 3) 4. To avoid curdling, slowly add the milk and whisk at the same time. You don’t want to add the milk too fast else it will curdle. Whisk until well blended. Increase the heat to medium and allow the milk to heat up. This process will take about 10 minutes, keep stirring occasionally. (Image 4) 6. Now add the salsa – a little bit at a time, especially if the salsa is cold. (Image 6) 7. Whisk the salsa in until the sauce is smooth. (Image 7) 8. Reduce heat to low. Add 1 1/2 cups of cheese – a little bit at a time to avoid curdling. Keep whisking in between. (Image 8) 10. Drain the pasta and rinse lightly with cold water. (Image 10) 12. Top pasta with crushed tortilla chips. Use a Ziploc bag to smash the chips. (Image 12) 13. Now top with the remaining 2 cups of cheddar cheese. Place the baking dish in the center of the oven and bake uncovered for 25-30 minutes. You can bake for an extra 5 minutes if you need to. (Image 13) 14. Garnish with chopped scallions and cilantro. Serve after 5 minutes and enjoy hot! (Image 14) ✓ Room Temperature Ingredients – Make sure the milk and cheese are at room temperature. This will help prevent the mac and cheese from curdling. ✓ Tempering / Avoid Curdling – To avoid curdling, you must slowly add the milk to the roux (combination of butter & flour). Additionally, add the cheese a little bit at a time, and then whisk the sauce. Any drastic difference in temperatures will cause your mac and cheese to curdle, so add these ingredients slowly. ✓ Pasta – Again, for the pasta, add the pasta a little bit at a time so there is no drastic temperature difference between the hot sauce and the pasta. ✓ Cheese – Make sure you use block cheddar cheese and grate it. Do NOT use any pre-packaged cheese because they have a ton of additives that may cause your mac and cheese to curdle. Additionally, freshly grated cheese tastes a thousand times better. ✓ Spicier Mac and Cheese – For spicier mac and cheese, you may add red chili powder or cayenne pepper along with the taco seasoning. Note: Trader Joe’s Taco Seasoning is already spicy, and salsa may be mild-medium spice.