Mexican Mac And Cheese Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Whipping cream,
5 1/2 cup: Half and half,
1/2 lbs: Chihuahua cheese, shredded
1/2 lbs: Manchego cheese, shredded
1 tsp: Celery seeds,
1/4 tsp: Cayenne pepper,
3 large: Egg yolks,
1 lbs: Elbow macaroni, cooked
1/2 cup: Grated Cotija,
1/2 cup: Bread crumbs,
Chopped fresh parsley,
Directions:
Preheat oven to 400 degrees F. Combine cream, half and half,
Chihuahua and Manchego cheese in heavy medium saucepan. Stir over
low heat until cheese melts. Remove from heat. Add celery seeds and
cayenne pepper. Season sauce with salt and pepper. Beat yolks in
large bowl to blend. Gradually whisk in sauce. Add macaroni and stir
to blend. Butter 4 quart baking dish. Pour macaroni and sauce into
dish. Mix Cojita cheese and bread crumbs in small bowl. Sprinkle
evenly over macaroni. Bake until sauce is bubbling and top is
beginning to brown, about 25 minutes.
Source from luhu.jp
Chihuahua and Manchego cheese in heavy medium saucepan. Stir over
low heat until cheese melts. Remove from heat. Add celery seeds and
cayenne pepper. Season sauce with salt and pepper. Beat yolks in
large bowl to blend. Gradually whisk in sauce. Add macaroni and stir
to blend. Butter 4 quart baking dish. Pour macaroni and sauce into
dish. Mix Cojita cheese and bread crumbs in small bowl. Sprinkle
evenly over macaroni. Bake until sauce is bubbling and top is
beginning to brown, about 25 minutes.
Source from luhu.jp