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Southwestern Mac & Cheese, we have to laugh, of all the recipes we get asked for from gourmet to down home, what we get the most requests for is macaroni and cheese. Our date night was coming up so I asked Ken what he was in the mood for thinking he would say steak or ribs. Nope, he wanted a creamy mac & cheese with a little flavor kick. Using Chef of the Future Southwestern seasoning/rub and Mexican cheeses was just right for cheesy, spicy goodness. With a crunchy topping made with your favorite flavor corn chips. We used Doritos Salsa Verde.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood pellet patio heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Ingredientes
- 1lb. cut pasta; we used rigatoni, cooked and drained
- 4 cups Mexican blend shredded cheese
- ¼ lb. Mexican style Velveeta or American cheese, cubed
- 5 slices pepper-jack cheese
- 1 ½ cups low fat milk
- 1 10oz. can diced tomatoes with green chilies, drained
- 2 teaspoons Chef of the Future Southwestern seasoning/rub
- ½ cup butter, melted
- 3 cups Doritos (your favorite flavor) crushed
- 1 cup cilantro or parsley, chopped
Direcciones
- In a large bowl mix shredded cheeses, milk, diced tomatoes and seasoning. Blend in pasta until well coated. Place pasta mixture in large, well greased Dutch oven. Top with pepper jack slices. In small bowl mix melted butter, crushed chips and cilantro. Sprinkle on top.
- So, after the grill comes up to temp and burns clean turn it back down to 350 degrees (177c). Place your mac directly onto the grill and just let it hang out and get happy for 45 minutes or so. Until it is nice and bubbly…
- For oven cooking check out our website
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 8 servings | |
| Calories 1034 | |
| Calories from Fat 475 | 46% |
| Total Fat 53.08g | 66% |
| Saturated Fat 23.27g | 93% |
| Trans Fat 0.06g | |
| Cholesterol 103mg | 34% |
| Sodium 949mg | 40% |
| Potassium 541mg | 15% |
| Total Carbs 107.62g | 29% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.47g | 5% |
| Protein 31.25g | 50% |
