Nacho Macaroni & Cheese

Was this the last but the best of this weeks theme dishes? The photo certainly doesn't look glamorous (a faithful representation of the dish, in other words) but what it lacked in beauty, it made up in deliciousness. Mr. Ferdzy loved it, no surprise, and I had no complaints either, I assure you.

You will see I call for no salt, other than salting the cooking water for the macaroni. In particular, the corn chips are unsalted. And yet, what with the beans and the salsa and the cheese and, oh, everything that already contains salt in this dish, it was plenty salty. Do not add more, and be sure about getting unsalted corn chips.

4 servings

Make the Seasoning:
1 teaspoon cumin seeds, ground
1/4 to 1/2 teaspoon red chile powder
2 teaspoons sweet Hungarian paprika
1 teaspoon rubbed oregano

Grind the cumin seeds and mix all the spices together. Set aside.

Make the Macaroni & Cheese:
225 grams (1/2 pound) elbow macaroni
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
180 grams (6 ounces) medium Cheddar cheese
1 to 1 1/2 cups refried beans, or cooked mashed beans
1 cup cooked chopped (pulled) pork, chicken, or beef
2 cups prepared red or green salsa
1 1/2 cups crushed unsalted corn chips
minced pickled Jalapeños, sliced olives, etc; to taste

Put a pot of salted water on to boil for the macaroni. When it boils cook the macaroni for half the time suggested on the package. Drain well.

Preheat the oven to 350°F. 

While the macaroni drains, return the pot to the stove. Melt the butter and flour. Add the seasoning mix and cook, stirring, over medium heat until well blended an no dry powders remain. Slowly mix in the milk to form a smooth sauce.

Grate the cheese and mix it in. Mix in the beans and the meat. Mix in the salsa, gently and not too thoroughly (leave it streaky). Scrape the mixture into a shallow 2 litre (quart) baking dish and spread it out evenly. Crush the corn chips and sprinkle them evenly over the casserole. 

Bake at 350°F for 1 hour. Garnish with minced pickled Jalapeños, sliced olives, or other nacho toppings according to taste and availability.




Last year at this time I made Red Cabbage Slaw in Cucumber Boats. 

Posted in: Ontario Food