It’s my job to keep things interesting around here right? That’s why today is all about Spicy Mexican Mac and Cheese and it has a TORTILLA CHIP CRUST. Let’s get into it!
5ouncesTOSTITOS® tortilla chipscrushed (¾ cup once crushed)
1poundmedium pasta shells
3tablespoonsunsalted butter
1small yellow oniondiced
1small jalapeñofinely diced
¼cupall-purpose flour
1tablespoonkosher saltplus more as needed
5cupsmilk
½cupchipotle salsa
2cupsshredded sharp cheddar cheese
2cupsshredded Monterey Jack cheese
1 4-ozcan pickled jalapeñosroughly chopped
1 4-ozcan green chilesroughly chopped
Fresh cilantrofor garnish
Fresh green onionsfor garnish
Instructions
Pre-heat oven to 400°F. Bring a large heavy-bottomed pot of water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse with cool water and set aside.
Dry the pot and add the butter over medium heat. Add the chopped onion and jalapeño and cook, stirring occasionally, until softened, about 6 minutes. Add the flour and salt, and cook, stirring occasionally, until the flour has darkened slightly in color, about 2 minutes. While whisking constantly, slowly add the milk to the flour mixture until evenly combined and smooth. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 8 to 10 minutes. Add the salsa and cheeses and stir until completely melted and the sauce is smooth. Stir in the pasta, pickled jalapeños and green chiles and stir to combine. Taste and season with salt and pepper as needed.
Transfer the mixture to a 13-by-9-inch baking dish and spread into an even layer. Sprinkle with the crushed TOSTITOS® tortilla chips and bake until bubbling around the edges, about 20 minutes. Remove and let cool for 5 minutes before serving. Garnish with cilantro and green onions before serving.
Notes
Alter the spice level to your liking, and change out the cheese. Maybe even try lime tortilla chips!