Mexican Mac and Cheese

Well, I did not know where to start, so I thought the best way to get started was with one of my most popular. It's a definite crowd pleaser with the little ones and the bigger ones too.

All kids love mac and cheese, but not all mom like the processed stuff ( I am one of of them). A while ago, I came across a Mac and Cheese recipe in an old Five Rose recipe book, with time and with the intention to "jazz it up" and to make it healthier it became this Mexican Mac and Cheese.

This is a big recipe, it's great ( if not better) reheated and freezes well! You can always half it, if you don't have as many little mouths to feed.

Ingredients:

3 cups of grape or cherry tomatoes
2 tsp dried Oregano
Olive oil ( approx 2 tsp)
1 1/2 cups of frozen corn
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, diced
1 bunch of green onions ( + or - to taste), chopped
Minced garlic ( approx 4 cloves)
1/3 cup of all purpose flour
6 cups of milk
3 tbsp Honey Dijon mustard
pinch of salt
approx 1 tsp of pepper
2 1/2 cups cheddar cheese
1 cup of mozzarella cheese
5 cups of whole wheat elbow macaroni ( uncooked)
1/3 cup of butter

Halve tomatoes, place on baking sheet sprinkle Oregano, olive oil, salt and pepper. Roast in a very hot oven 400-415 F about 15mins. Let it cool ( I usually do this step earlier in the day) Add the corn, peppers, green onions, toss. Put aside.

Melt butter in large sauce pan over medium heat. Fry the onion and garlic, until translucent ( 5 mins) Add flour and stir for another 5 mins. Whisking constantly pour in the milk, whisk until the sauce is smooth and has thickened. Whisk in the mustard, salt, pepper, cheddar and 1/2 of Mozzarella cheese, keep whisking until the cheese has melted. Be careful not to have the heat to high and burn the bottom of the sauce.

Cook the Macaroni, drain, add to the cheese sauce and mix. In a baking dish ( mine is about 8 inches square) Scoop about 2 cups of the mac and spread evenly sprinkle a third of the mexican mix. Spred a third of the mac over each Mexican mix filling.

Top the dish with the left over Mozza. Bake until the cheese is melted and bubbly brown.

A fun twist to make it special for the kids: crumble blue corn chips on top before baking and serve with a dollop of low fat sour cream and fresh diced tomatoes.

Enjoy!!