Did you know that Mac and Cheese can trace its roots all the way back to a medieval English casserole dish? We sure have come a long way, baby. This comfort food is traditionally baked with a Cheddar Cheese or Mornay Sauce (Béchamel sauce with grated Parmesan and Gruyere Cheeses added).
In 1769 Elizabeth Raffald’s cookbook The Experienced English Housekeep featured a simple, straightforward recipe:
To dress Macaroni with Permasent Cheese. Boil four Ounces of Macaroni ’till it be quite tender, and lay it on a Sieve to drain, then put it in a Tolling Pan, with about a Gill of good Cream, a Lump of Butter rolled in Flour, boil it five Minutes, pour it on a Plate, lay all over it Permasent Cheese toasted; send it to the Table on a Water Plate, for it soon goes cold
Over time Macaroni and Cheese when from a casserole dish to the stovetop with the use of powdered cheese in place of the real deal. While the stovetop boxed version is still popular with folks in a hurry, there is something about taking your time that brings a stronger connection to a simply time long ago.
These days Macaroni and Cheese is popular as a Tuna Casserole or Chicken Casserole, made even easier with the use of canned meats. This Mexican take on a comfort food favorite is just as easy, utilizing ground meats, spices and some salsa. Enjoy Macaroni and Cheese Day!
Mexican Mac and Cheese
16 oz Elbow Macaroni
1/2 lb Ground Beef
1/2 lb Hot Breakfast Sausage
1/2 Red Bell Pepper
2 Jalapeño Peppers
2 tablespoons Butter
2 tablespoons Flour
1-1/2 cups Milk
1 cup Heavy Cream
1 tablespoon Taco Seasoning
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt to taste
Black Pepper to taste
2 cups Milk Cheddar Cheese
1 cup Pepper Jack Cheese
1 cup Hot Salsa, divided
Heat oven to 375-degrees. Spray a large casserole dish with cooking spray, set aside.
Bring a pot of salted water to a boil, cook macaroni according to package directions. Drain well.
While the macaroni boils, brown ground beef with sausage in a skillet until cooked through. Drain, set aside.
Stem and cut bell pepper in half. Reserve half for another purpose, seed and dice remaining half. Stem and dice jalapeño pepper, set aside.
In a large saucepan, melt butter over medium heat. Add the flour, and whisk to form a roux. Slowly add the milk and heavy cream to the roux. Whisk constantly until the sauce thickens. Season with taco seasoning, garlic powder, onion powder, salt and pepper to taste. Remove from heat.
Add the cheeses to the sauce. Stir until melted. Add 1/2 cup salsa, the meat mixture, jalapeño and bell pepper.
Fold in the macaroni, spread out in the prepared casserole dish. Bake in the heated oven for 20 minutes or until bubbly and heated through.
Remove from oven, garnish with remaining salsa on top. Serve and enjoy.
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