It has been really cold here in the Western Slope of the Colorado Rockies so I’ve been busy in the kitchen and working on some new original “comfort food” dish recipes! Macaroni & Cheese also known as “Mac n’ Cheese” is one of those dishes I consider “comfort food.” Traditionally, macaroni and cheese is prepared as a casserole and it involves using real cheeses. I then “jazzed” up the dish by using some other ingredients. No packaged in a box food mix here! The secret is our Southwest Seasoning. It really gives it that Southwestern flare of flavor! This is also very mild, so the kiddos will love this! You can certainly adjust the seasoning to your liking and omit the jalapenos. I’m super proud of this one and I know you will love it too.
Famoose Mac n’ Cheese
6 T. butter, divided
3 T. flour
1/3 C. milk
2 C. half n’ half
1 T. Dijon mustard
1 ½ C. corn niblets, thawed
2 jalapenos, finely chopped
1 ½ C. yellow onion, chopped
2 T. parsley
4 T. Zesty Moose Twigs n’ Stix Southwest Seasoning
¾ C. Panko bread crumbs
salt & pepper to taste
8 oz. cream cheese
2 C. shredded cheddar/jack cheese
1 Lb. elbow macaroni
Using a large heavy skillet, over medium heat, melt 4 T. of butter and add the flour to make a rue. Gradually add the milk and half n’ half; bring to boil; cook and stir for 2 minutes or until thickened.
Add the salt and pepper, onion, jalapeno, Dijon mustard, parsley, Southwest Seasoning and corn. Stir together until blended well.
Add cheeses and stir until cheese is melted, and sauce is smooth.
Cook macaroni to al dente and drain well.
In a separate bowl, place the macaroni and cover with cheese sauce, stir to coat.
Transfer to a greased 3 qrt. 13x9x2 inch baking dish. Melt the remaining butter and toss with bread crumbs.
Sprinkle over macaroni. Bake uncovered, at 350 degrees for 40 minutes or until golden brown.