Rick Bayless’ Frontera Recipe : Salsa Mac and Cheese

I fixed Mexican Mac and Cheese using the basic recipe from Rick Bayless’ Frontera recipe. The only difference was, I didn’t add the salsa to the whole casserole- instead, we served it on the side and everyone added what they wanted. It was FABULOUS!

Macaroni & Cheese

Macaroni & Cheese

I obviously bake better than I take (pix) 🙂

Here’s my version of the recipe:


2 tablespoons butter
¼ cup all-purpose flour
1 can evaporated milk
1 1/2 to 2 cups Fire-Roasted Tomato Salsa or your favorite jarred salsa
1 1/2 cups shredded medium cheddar cheese
1/2 cup Pepper Jack cheese
Salt to taste
1 pound dried pasta (though elbow macaroni will do, I used Rotini pasta because it was handy)

Get the pasta water boiling, and while that’s happening, we’ll make the cheese sauce.
In a sauce pan, melt the butter and heat until just turning a golden brown-add flour and whisk to mix. Add evaporated milk and continue to cook on medium high for about 4-5 minutes, whisking constantly. When the sauce thickens slightly and turns a pale golden color, take off the heat and add the shredded cheeses, reserving 1/4 cup for top of casserole.

Boil pasta according to directions. My rotini took 12 minutes to just al dente. Drain pasta and pour into casserole.  Pour cheese sauce over pasta, and add 1/2 cup of  milk , stirring pasta and sauce until just mixed.

Cover and bake in a 350° oven for 20 minutes or until cheese starts to bubble-take the cover off at the last 5 minutes to allow cheese to slightly brown, if desired. Remove and let stand 5 minutes before serving.

Take it Cheezy 🙂



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