"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tex-Mex Macaroni and Cheese Recipe

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This recipe for Tex-Mex Macaroni and Cheese, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, September 14, 2006


1 lb. hamburger
1 lb. macaroni
1 tbl. olive oil
2 tbl. butter
1 small onion, diced
1 small green pepper, diced
3 tbl. flour
1/2 tsp. cayenne pepper
1 tsp. paprika
3 c. milk
1 c. chicken stock
3 c. shredded cheddar cheese
1 tbl. Dijon mustard

Brown the hamburger and break it up with a wooden spoon, add the onions and peppers and cook together for 5 minutes.

Cook the pasta according to directions

While the pasta cooks, heat a medium sauce pot over medium low heat. Add olive oil and butter and stir until butter is melted. Whisk in the flour, cayenne pepper and paprika. Whisk this together until the mixture bubbles up and then cook for 1 minute more. Whisk in the milk and chicken stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 - 5 minutes. Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season with salt and pepper.

Pour the cheese over the pasta and then stir in the hamburg mixture, and mix everything together.

Put this all into a large baking dish - bake at
350 for 30 minutes until bubbly.

Personal Notes:
Personal Notes:
This can be made ahead of time and reheated when needed - if the casserole is cold, it may take 45 minutes or so to reheat in the oven.

From RR




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