You know how when you were a kid and you saw that blue box of Mac and Cheese and how excited you used to get? How artificially delicious it was and you just did not even care that the cheese was once a powder? It was like magic for your tummy. And then you know how as an adult you feel the exact same way except now you can eat the whole box by yourself and you just don’t have to tell anyone?
Well, I’m here as support. You don’t have to eat cheese powder anymore. Step away from the cheese powder.
Southwest Mac and Cheese
1 Large Bag Macaroni Noodles
8 oz. Greek Cream Cheese (or Neufchatel), softened
½ Pint Heavy Cream
2 Cups Shredded Mexican Blend Cheese
¼ Cup Salsa
Small Can of Green Chilies
Salt, Pepper, Garlic Powder & Dried Cilantro
The crazy fun part of this recipe is that you can use Elbow Macaroni OR Shell Macaroni. Isn't that fun? It’s really up to you and your preferences. Just know that if you make the wrong choice, everyone will judge you and make fun of your shoes behind your back.
As long as you’re okay with that though, YOLO.
Boil the macaroni “al dente.” Drain the water off super good and throw the pasta back into the pot you used. Add the cream cheese. If your supermarket has Greek Cream Cheese, seize it. It has fewer calories, twice the protein of regular cream cheese and it tastes just like Cream Cheese. Do. It.
The heat from the pot should help, if the cream cheese is not super soft. However, mix it well so that none of your “eaters” are bombarded by massive clumps of Cream Cheese. Not that that sounds like a terrible fate or anything.
Add the Chilies, Salsa, Heavy Cream and Mexican Cheese and stir well so that all the ingredients are combined evenly. Also, throw in your seasonings. If the mixture looks a little dry, you can add some milk. This is your masterpiece, Frida.
Side note: If you would like a “hearty mac,” you can add some cooked sausage or chicken, also. Last time, I made my own pork sausage and it was delicious. NBD (no big deal).
Transfer your mac into a casserole dish and top with a little extra cheddar cheese. Bake, covered at 350 for about 20 minutes, or until it gets all bubbly and delicious.
You now have the recipe for your new favorite dish.