Sunday, September 5, 2010

Southwestern Mac & Cheese

I should call this "Penne and Cheese" because I used penne pasta instead of macaroni. I love homemade macaroni and cheese and it truly hits the spot when you are extremely hungry. I just created this recipe as I went along, but it was so yummy we had no problem eating it for lunch and dinner the next day. Yes, it makes a lot. Because of the veggies and meat, you won't need any sides. Just serve with a refreshing drink!

Southwestern Mac & Cheese
  • 1 box penne pasta
  • 1 lb ground beef
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 1/2 yellow onion diced
  • 2 large tomatoes diced
  • 2 Tbsp dried cilantro
  • 1/4 cup butter
  • 1 cup flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • Salt to taste
Boil pasta according to directions on box. In a skillet begin to brown beef. Toss in diced peppers and onions. Cook until tender and beef is brown. (I like to flavor my beef with onion powder, salt and Worcestershire sauce- taco seasoning would also work). Add in diced tomatoes and turn heat to low. Meanwhile in a sauce pan, melt butter on medium high and stir in 1/2 cup of flour. Once it thickens, add 1/2 cup of milk. Heat up and gradually stir in remaining 1/2 cup of flour. Add the rest of the milk. Add cheese and continue stirring until thick and bubbly. You may add extra flour for thickening or milk for thinning. Add a little bit of salt at a time to your liking. Pour drained pasta into skillet with meat and then pour in sauce. Toss in cilantro and mix well. Add salt and pepper to your liking. Enjoy!

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