Salsa Mac & Cheese
This bad boy is delicious, no two ways about it. I got it from Rick Bayless’ book “Salsas that Cook.” It uses the Roasted Tomato and Poblano Salsa to add some serious punch. I love to use it to impress people.
Ingredients
- 2 cups milk
- 2 cups Roasted Tomato and Poblano Salsa
- 4 tbsp butter
- ¼ cup all-pourpose flour
- 3 cups cheddar cheese, shredded
- 1lb dried pasta (I use cellentani)
- 2 tbsp cilantro, chopped
- Bread crumbs
- Salt
Heat up the water for the pasta until it boils, salt it, then add in the pasta and cook until it is al dente (check the instructions on the box). Reserve some water and drain the pasta.
Heat the milk up briefly in a small saucepan (or microwave if you’re fancy). In another saucepan heat the milk over medium heat and then stir in the flour and whisk until its golden, about two minutes. Add the milk and stir continuously until it all mixes together and comes to a boil, this should take about four or five minutes. Stir in the salsa then remove from heat and add the cheese and stir until it melts. Season with salt to taste.
You can then mix the cheese sauce and macaroni together and be done. That however, is stopping short of perfection. It’s leaving flavor on the fucking table. Is that something you do regularly? Thought not. Use oil spray or bacon on a backing dish then cover with bread crumbs and bake for like 10-15 minutes to make this shit amazing. You’re welcome.
