Nacho Mac N’ Cheese

Well, I have finally found a mac n cheese recipe that Jesse does NOT like! I think the tomato and avocado chunks threw him off because, even after I removed them, he still wanted nothing to do with this dish.

The recipe calls for two jalapenos, but I instead used one green chili, chopped, so our mac n cheese had absolutely no heat to it. Even still, he didn't much care for it.

I, on the other hand, loved it! It was creamy and cheesy (but not too cheesy), and I really liked the added texture of the tomatoes and avocados. So much so that I added more to stir into my bowl.

Oh, and the blog where I got this from, Life's Ambrosia, is my new favorite blog. I highly recommend, whenever you find yourself with some free time, to scroll through her recipes. She has some awesome stuff. I printed out three of them for this week alone! Once again...thank you Pinterest.

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'Nacho Mac N’ Cheese'

Source: Adapted from Life's Ambrosia

Ingredients

2 cups dried elbow macaroni

4 tablespoons unsalted butter

1/2 medium yellow onion, diced

2 jalapenos, diced

1 can evaporated milk (12 oz)

2 eggs, slightly beaten

2 cups grated medium cheddar cheese

1 cup grated jack cheese

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

2 tomatoes, diced

2 avocados, pit and skin removed, diced

Directions

1. Bring a large pot of water to boil and cook pasta 7–8 minutes. Drain and rinse under cold water to stop the cooking. Set aside.

2. In the same pot, melt 2 tablespoons of butter over medium heat. Stir in onions and jalapenos. Cook just until softened, about 3 minutes.

3. Return macaroni to the pot and reduce heat to medium low. Stir in the remaining butter. Once butter has melted stir in milk, eggs, cheddar and jack cheese, kosher salt, cumin and chili powder.

4. Cook for 10–15 minutes or until the sauce thickens, stirring frequently. Do not allow the sauce to boil or it will curdle.

5. Remove from heat and let stand 5 minutes. Let stand a little longer if the sauce still appears a little thin. Stir and spoon into bowls. Top each bowl with diced tomatoes and avocados.

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