Five Cheese Mac N’ Cheese

One of my favorite dishes as a kid was Macaroni and Cheese. Think about it…. which kid doesn’t enjoy an extra cheesy bowl of Mac n’ Cheese? Unless, they are allergic to cheese, then I can understand! My Five Cheese Mac N’ Cheese is one fast and easy way to get your children to eat their dinner and love it!

I had recently got back from travelling in Europe, more updates on that soon to come, but I had five different cheeses at home that I didn’t want to go to waste! Turned out, the cheese blends together were quite tasty! In addition, I added diced red onion instead of onion powder and used a blend of garlic and jalapeno which gave it just the kick I needed! The delightful buttery taste gets me every time!

Five Cheese Mac N Cheese

 Five Cheese Mac N’ Cheese

Servings: 6 servings

Total Time: 20 minutes

Ingredients:

1 Box Eating Right Veggie Elbow pasta (More information on the Elbow Pasta here)

1 Cup Mozzarella

1 Cup Monterey Jack

1 Cup Asadero

1 Cup Queso

1 Cup Cheddar

 3 Tbsp. Butter

1 Tbsp. Flour

1/2 tsp. Cayenne Pepper

1 1/2 Cups Milk

1 Tbsp. Salt

1 tsp. Black Pepper

3 Cloves Garlic

1 Jalapeno (sliced)

1/2 Red Onion (small diced)

Cilantro for garnish

Directions:

In your blender, place the jalapeno and garlic with a touch of oil and blend well.

In a pot, boil water for the pasta. Once water is ready, place pasta in and cook for 10-12 minutes.

While pasta is boiling, in a sauce pan, melt the butter making sure not to burn it. as soon as it’s melted, add the milk, flour, salt, pepper, and cayenne pepper. Mix altogether nicely, I used a whisk, making sure there is no lumps. Once that is mixed together nicely, add the garlic jalapeno blend.

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Cook the sauce for about 2 minutes and then mix with elbow pasta. Serve Hot!

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Five Cheese Mac N’ Cheese
 
Prep time

Cook time

Total time

 

Shruti’s Di Di:
Recipe type: Vegetarian
Serves: 6

Ingredients:
  • 1 Box Eating Right Veggie Elbow pasta (More information on the
  • Elbow Pasta
  • here)
  • 1 Cup Mozzarella
  • 1 Cup Monterey Jack
  • 1 Cup Asadero
  • 1 Cup Queso
  • 1 Cup Cheddar
  • 3 Tbsp. Butter
  • 1 Tbsp. Flour
  • ½ tsp. Cayenne Pepper
  • 1½ Cups Milk
  • 1 Tbsp. Salt
  • 1 tsp. Black Pepper
  • 3 Cloves Garlic
  • 1 Jalapeno (sliced)
  • ½ Red Onion (small diced)
  • Cilantro for garnish

Directions:
  1. In your blender, place the jalapeno and garlic with a touch of oil and blend well.
  2. In a pot, boil water for the pasta. Once water is ready, place pasta in and cook for 10-12 minutes.
  3. While pasta is boiling, in a sauce pan, melt the butter making sure not to burn it. as soon as it’s melted, add the milk, flour, salt, pepper, and cayenne pepper. Mix altogether nicely, I used a whisk, making sure there is no lumps. Once that is mixed together nicely, add the garlic jalapeno blend.
  4. Cook the sauce for about 2 minutes and then mix with elbow pasta. Serve Hot!

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Shruti's Di Di

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