Salsa Mac and Cheese
½ pound uncooked elbow mac, or shape of your choosing
water for boiling
2/3 cup chopped onion
3-4 small jalapeno peppers, finely chopped
3 Roma tomatoes, seeded and diced
4 oz shredded cheddar cheese
4 oz shredded Monterey Jack cheese
1/3 cup sour cream
1/3 cup low fat mayo
2-3 Tbsp heavy cream
2 tsp Kosher salt
½ cups Panko bread crumbs for topping
butter, for greasing casserole dish
1. Pre-heat oven to 350º and grease a casserole dish generously with butter.
2. Boil the pasta until just tender; meanwhile, prepare other ingredients.
3. After pasta is cooked, drain the macaroni and return immediately to the warm pan*, then stir in all ingredients from jalapenos through salt. Mix well and transfer to the greased casserole dish.
4. Bake mixture for 45-55 minutes. Let stand 5 minutes before serving.
*It's important to have all of the other ingredients ready when you're done boiling the pasta, so that the cheese melts a little and integrates into the mixture.