It’s time for the first Potluck of 2016 for I Heart Cooking Club
I spent about 3 days searching through the recipes of the chefs and finally came across this one. We love mac & cheese so I was excited when I found it. I was extra excited when I realized I had all the ingredients in my fridge and pantry.
Rick Bayless: Salsa Mac & Cheese
Recipe from Season 7, Mexico—One Plate at a Time
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 1/2 to 2 cups Fire-Roasted Tomato Salsa or your favorite salsa
2 cups shredded cheddar cheese
1 pound dried pasta (though elbow macaroni will do, I suggest you try cork-screw cavatappi or the spiral rotini or fusilli)
Pour 4 quarts of water into a large pot, cover and set over high heat.
In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the milk and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 or 5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from the heat, then stir in cheese. Continue stirring until all the cheese has melted. Taste and season generously with salt, usually 1 1/2 teaspoons. Cover to keep warm until the pasta is done.
When the water has come to a boil, add the dried pasta. Stir well to keep the pasta from sticking together and boil until the pasta is al dente, about 10 minutes. Drain thoroughly and add the pasta to the sauce. Stir until all the pasta is covered in the salsa cheese sauce. You’re ready to dig in.
I substituted the salsa for my second favorite (my very favorite has corn and black beans in it and I wasn’t sure how that would work) and used elbow macaroni since that’s what I had.
The mac & cheese turned out really good and I plan on making it again. I also want to try some of his other recipes since this is the first one of his that I’ve made. You can visit his site here.
I made this for I Heart Cooking Club