today's mac and cheese with salsa - bayless

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Today's Macaroni and Cheese (Bayless)

 

Recipe By :Macaroni and Cheese by Joan Schwartz

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk

4 tablespoons butter

1/4 cup flour

2 cups good-quality salsa -- see TIP

3 cups shredded Cheddar cheese -- (12 ounces)

1 1/2 teaspoons Kosher salt -- approximately

1 pound short dried pasta -- see TIP

Chopped fresh cilantro -- for garnish

 

Fill a large pot with about 6 quarts of water and set over high heat. Warm the

milk in a small saucepan over medium heat, or in a glass measuring cup in a

microwave, for about 1 minute. In a medium-size saucepan, melt the butter over

medium heat, then stir in the flour and whisk until the mixture turns a deep

golden, about 2 minutes. Add the warmed milk all at once and continue to whisk

constantly until the mixture thickens and comes to a full boil, 4 to 5 minutes.

(Whisk diligently and there will be no lumps.) Stir in the salsa, remove from

the heat, then stir in the cheese, stirring until it melts. Taste and season

generously with salt.

 

When the water has come to a boil, add the dried pasta. Stir well so no pieces

stick together and boil until the pasta is al dente, about 10 minutes. Drain

thoroughly and return to the pot. Stir in the cheese sauce, then spoon into a

serving dish. Sprinkle with the cilantro.

 

Note: If you want a wonderful contrasting texture, spoon the macaroni and cheese

into a buttered baking dish. Top with buttered breadcrumbs and bake in a 375F

oven for 10 to 12 minutes, until richly browned and crisp.

 

TIP SALSA: such as Rick Bayless's Frontera Roasted Jalapeño Tomato or Roasted

Poblano Tomato

 

TIP PASTA: elbow macaroni, cavatappi, rotini, or fusilli

 

Source:

" Rick Bayless "

Copyright:

" ISBN: 0375757007 Random House 2001 "

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Per Serving (excluding unknown items): 502 Calories; 23g Fat (41.1% calories

from fat); 21g Protein; 53g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol;

989mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 3 1/2 Fat.

 

NOTES : Rick Bayless, chef and owner of Chicago's Frontera grill and

Topolobampo, confesses that he grew up on the wonderful slow-baked macaroni and

cheese served at his parents' restaurant, which he calls " crusty cheese over

submissive macaroni. " His adult version is creamy and a little " edgy " -- with

the delicious jolt of salsa.

 

Nutr. Assoc. : 0 0 0 1325 0 0 26044 0

 

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