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Mexi Mac 'n Cheese

Bev Cooks Recipe by
(2 reviews)
Mexi Mac 'n Cheese
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 2
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Mexi Mac 'n Cheese

Oh I am so serious right now.

Ingredients

2
cups reduced fat milk
2
cups macaroni shells
1
tablespoon butter
2
tablespoons Old El Paso™ taco seasoning mix
1
cup shredded cheddar cheese
1
pinch salt (maybe)
1
pinch freshly chopped cilantro, for garnish

Directions

  • 1 Rinse the shells under cold water for a second.
  • 2 Pour the milk into a saucepan. Add the shells and butter. Bring to a medium heat, but not a boil, stirring the entire time. When you reach a medium heat, lower the heat and continue to stir until the milk has thickened and the shells have absorbed most of the liquid and are al dente.
  • 3 Add the taco seasoning and shredded cheese. Stir to melt the cheese and combine. Taste and add a pinch of salt if needed.
  • 4 Garnish with chopped cilantro and serve immediately!
See Step By Step

Step By Step  

Mexi Mac 'n Cheese

As prepared by Bev Cooks,

If you squint your eyes just right, you can see baby cherubs floating in this.


You guys.

Y'all.

Yew'ins.

You.

I need to show you something. And then I need to lie down. And then I need to talk about it some more because I can't even take it. And then I need to rest again. And then I need to seriously get it off my chest because it's almost too much to bear. And then it's nap time. And then I need to - whoa. Ow. Okay.

Would you just look at this Mexi Mac 'N Cheese. I mean would you just look at it. You almost can't even see the dang shells in it because of all the melty creamy frickin' cheese. This is what heaven looks like to the naked eye.

Shall we?

Grab some macaroni shells, some milk, butter, cheese, and your secret ingredient, some Old El Paso taco seasoning. SECREEEETS.

Mac and cheese ingredients

Now, this is going to seem strange, but just trust meh. Give the shells a quick rinse under cool water. Now put them in a sauce pan with the 2 cups of milk and the Tbs. of butter. And a little pinch of salt.

What you'll do is bring the milk to a medium heat. You don't want to boil it! Just get it to where it's all steamy mcdreamy in the pot. And keep stirring. Then, lower the heat to low, and keeeeep stirring. For probably 10 to 15 minutes. Stir stir stir. And watch the milk cream up before your very eyes. Get it to where the pasta is al dente. Oh man, this is so ridiculous.

Mix the macaroni, milk and butter.

It should look like this. Such gorgeous pain.

Macaroni and cheese cooking.

And then you add a cup of shredded cheddar cheese and taco seasonings, stir stir stir. Are you even kidding.

Add cheddar and taco seasoning.

Then you serve! If you can even get it from the pot to little bowls. I almost couldn't.

Serve it up!

Garnish with freshly chopped cilantro and gaze longingly into its eyes. Well, for the .2 seconds before slamming into your face.

Garnish and enjoy!

Just keepin' it real.



*Get. This. In. Your. Belly. For more musings, visit Bev's blog at Bev Cooks and her Tablespoon profile.
See Recipe
Nutrition Information 
No nutrition information available for this recipe
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