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Extra Cheesy Mex Mac ‘N’ Cheese (aka Best Mac ‘N’ Cheese Imaginable)

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extra cheesy mex mac n cheese - plated, as a side-1

The summer party and barbecue get-together season is upon us, and a good mac ‘n’ cheese is a MUST. If it’s your turn to provide this most beloved and comforting of sides, do it right, for Pete’s sake (sorry, Pete, for taking your name in vain. Not sure why you’re the victim in this phrase)!

extra cheesy mex mac n cheese - plated, head-on-1

This Extra Cheesy Mex version is THE absolute best one we’ve ever had, let alone made.

extra cheesy mex mac n cheese - breadcrumb mixture-1

Shallots and fresh thyme make the flavor unique and ancho chile powder lends a delicious Southwestern smokiness and kick. Unsponsored tip: You can find ancho chile powder at Walmart.

extra cheesy mex mac n cheese - cheese sauce-1

A trio of melty cheeses – mozzarella, cheddar, and manchego –  make it sublimely satisfying and gooey. Unsponsored tip: Trader Joe’s is a great place to buy cheese at a good price. Shred it yourself if you can’t find it pre-shredded (just put it in the freezer to firm up for 10-15 minutes if it’s too soft to shred).

extra cheesy mex mac n cheese - macaroni and cheese sauce-1

Kids make great cheese-sprinklers.

extra cheesy mex mac n cheese - kids helping-1

extra cheesy mex mac n cheese - final product in pan-1

It isn’t sloppy and runny so it holds up well packed in there on your paper plate alongside your other favorite sides.

extra cheesy mex mac n cheese - in pan, cheesy close-up-1

Show up with this beauty and you’ll be the star of your next summer party.

extra cheesy mex mac n cheese - plated, from above-1

The history of mac ‘n’ cheese is a bit sketchy. Rudimentary versions involving cheese, pastry dough and butter were found in 14th century Italian and French cookbooks, and the combination seems to have gained popularity from there, evolving into recipes involving bechamel sauce, parmesan and breadcrumbs. Thomas Jefferson is credited with introducing the dish on a large scale to the United States when he served it at a state dinner. Apparently, he tried his hand at inventing a machine that would make macaroni, but ended up having some imported from Italy when that didn’t work out.

mac n cheese collage

Adapted slightly from: Extra Cheesy Mex Mac ‘N’ Cheese

Extra Cheesy Mex Mac 'N' Cheese (aka Best Mac 'N' Cheese Imaginable)
 
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Author:
Difficulty: Easy
Est. Cost: $13
Serves: 8 servings
Ingredients
  • 6 tablespoons unsalted butter
  • 2 shallots, minced
  • ¾ cup breadcrumbs
  • 1 tablespoon ancho chile power
  • 2 teaspoons chopped fresh thyme
  • Kosher salt
  • 1 pound mini elbow macaroni
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mild manchego cheese
  • Freshly ground pepper
Instructions
  1. Heat 1 tablespoon butter in a medium skillet over medium-high heat. Add the shallots and saute until translucent, about 5 minutes. Mix in the breadcrumbs until coated, then the chile powder and thyme; season with salt. Remove from the heat and set aside.
  2. Preheat the oven to 350 degrees F. Rub 1 tablespoon butter in a 9-by-13-inch baking dish.
  3. Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs, until tender but still firm to the bite. Drain and set aside.
  4. Meanwhile, melt the remaining 4 tablespoons butter in a large heavy pot over medium-high heat. Add the flour and stir for 1 minute; do not brown. Add the milk in a slow, steady stream, whisking until smooth. Bring to a simmer, then reduce the heat to low and cook, whisking, until the sauce thickens, about 10 minutes. Whisk in 1 cup each mozzarella, cheddar and manchego. Season generously with salt and pepper. Stir in the pasta and remove from the heat. Pour the pasta mixture into the prepared baking dish.
  5. Mix the remaining 1 cup each mozzarella, cheddar and manchego in a medium bowl. Sprinkle over the pasta. Top with the breadcrumb mixture. Cover with foil and bake for 30 minutes. Uncover and bake until the top is golden, start checking at 7 minutes. Serve immediately.

 

 

Charcuterie or Antipasti Spread

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charcuterie or antipasti 1 - 1

What does charcuterie mean anyway? Firstly, let’s get the pronunciation down: “sharkooduhree.” It is a French word and basically means “cooked meat.” You may find a “charcuterie plate” on the menus of quality restaurants, but there is no reason why you can’t enjoy one right from your own home with those you love. So then what is an antipasti plate or spread? Antipasti is Italian and really just means “before the meal,” and typically includes cured meats, cheeses and pickled vegetables. We are NOT experts, but you could use “charcuterie” when referring to your meats and “antipasti” when referring to your entire spread of goodies. However you refer to it, people absolutely LOVE to have options when eating, and a lovely charcuterie board or antipasti spread like this is the epitome of offering choices. You will be hailed for your genius and generosity.

charcuterie or antipasti cheeses - 1

Let’s talk about the cheese for a sec – you typically want a couple of options for hard cheeses and a couple soft. The most crowd-pleasing hard cheeses are a sharp cheddar-like cheese, such as Dubliner, and a parmesan. In the soft-cheese department, we are talking brie (you can eat the rind) and goat cheese. Above you will find a brie, a cranberry goat, and an Italian truffle cheese (semi-soft). The hard cheeses are Dubliner and an extra-sharp orange cheddar (because your picky eaters will identify with the orange cheese and know it equals cheddar. Tee-hee-hee). We love Trader Joe’s for cheeses and meats. The meat you see here is a multi-pack, consisting of prosciutto and 2 different salamis. We love the peasant bread and baguettes from Costco. We usually toast some and leave some soft.

charcuterie or antipasti condiments - 1

Your condiments are important because they allow people to individualize their choices even more, and people love to see which cheeses and meats taste best with which condiment. We like to have a good, whole-grain mustard, a preserve, such as cherry or raspberry, at least one olive choice, and a fresh or dried fruit, like Concord or Thomas grapes or dried currants (pictured above). Pickled vegetables such as jarred artichokes or peperoncinis make lovely additions. All the flavors these condiments contribute can be mixed and matched to make for fantastic sweet and salty combinations – a couple of our favorite combos are brie with preserves, and prosciutto with dubliner and mustard.

charcuterie or antipasti boxwood wreath fresh holly - 1

A nice, festive background is always pleasant. For our get-together, we had guests grab something to munch on in the backyard before it got too dark and cold, then we came inside for hot soup. This star battery-operated light fixture provided a delicate glow as the sun went down, and this fresh boxwood wreath and fresh holly (both from Trader Joe’s) lent some freshness and holiday cheer. This Himalayan salt board came from Trader Joe’s as well, by-the-way, and makes for beautiful presentation. You can heat it and serve things hot on it, or chill at (as we did here) to keep your meats cooler for longer. Genius.

boxwood wreath holiday decor - 1

Tamale Pie

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Tamale Pie-1

When we first saw this dish in FNM, knew we had to make it or die. It encompasses all the flavors we hold dear in Mexican and Southwest cooking: peppers, chili powders, cinnamon, cloves and masa/corn. Now, let’s be honest… this meal takes some time. It is not a weeknight meal, but one that you should make when you’ve got some time to relax a little and just enjoy the process (and when you have a helping hand or two with whom to share the experience). Let us tell you, though, this meal is FABULOUS. It is so worth the time and effort, and it is a lovely thing to feed a group. Surprisingly, the leftovers the next day are just as good, as the tamale topping does not become soggy. This dish delivers the perfect amount of heat, and the depth of flavor accomplished with each step makes it a true joy to eat. It is a beautiful, comforting dish for the fall and winter seasons.

Tamale Pie ingredients-1

Tip: If you want to make this a day ahead, you could make the filling, refrigerate, and bake it with the topping before serving. You can also try using blue cornmeal instead of yellow to create even more aesthetic interest!

Have your children help you dump spices, taking note of the scents of the chili powder, cinnamon and cloves, and whisk and smooth the cornmeal topping. As you prepare and eat this meal together, talk to your family about the health benefits they are providing their bodies:

  • Eating poblano peppers helps food move more quickly through your digestive system.
  • Cinnamon helps to keep your blood sugars at a healthy level.
  • Cloves are full of antioxidants, which are nutrients that keep your cells healthy.

A few facts about Mexico and it’s people:

  • People LOVE soccer in Mexico. Like a lot.
  • Children usually have 2 last names – their father’s last name plus their mother’s.
  • A traditional food, called tamales (a dough made of corn flour and filled, usually with meat and spices), are steamed in corn husks.

Adapted slightly from: Tamale Pie

Tamale Pie
 
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Prep time
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Author:
Difficulty: Intermediate
Est. Cost: $27 (but it feeds double the people)
Serves: 8 servings
Ingredients
  • 3 poblano peppers
  • 3 tablespoons vegetable oil
  • 1½ pounds ground pork
  • 1 pound fresh Mexican chorizo, casings removed
  • Kosher salt
  • 1 white onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 1½ to 2 teaspoons chipotle chile powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 15 -ounce cans diced tomatoes, preferably San Marzano
  • 2 cups frozen corn kernels
  • 1 teaspoon Worcestershire sauce
  • ¾ cup chopped fresh cilantro
  • For the topping:
  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • Kosher salt
  • 6 tablespoons unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1½ cups grated extra sharp cheddar cheese (about 6 ounces)
Instructions
  1. Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
  2. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and ¾ teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
  3. Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and ½ teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
  4. Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and ½ teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
  5. Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 23-25 minutes. Let stand 10 minutes before serving.

 

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