Baja Mac and Cheese
This Baja Mac and Cheese is a delectable and flavorful take on mac and cheese that combines creamy pasta with fresh and zesty ingredients.
Servings: 6
Ingredients
- 1 pound dry elbow pasta/macaroni 450 g
- Water
For the sauce
- 3 tablespoon butter
- 2 tablespoon all purpose flour whole wheat works great as well
- 3 cups milk See notes
- 1 teaspoon garlic powder optional
- ¼ teaspoon ground mustard
- ¼ teaspoon ground nutmeg
- ¼ cup cream cheese See notes
- 2 cups shredded cheddar cheese See notes
- Salt & fresh ground black pepper to taste
Pico de gallo
- 1.5 cups pico de gallo recipe link in notes
- 1 avocado cubed small
- Lime juice
- Chili lime or Tajin seasoning optional
Instructions
- Right when you start thinking about making mac and cheese, set a big pot of water to boil on high heat. Salt it liberally.
- Add your dried elbow macaroni to boiling water and set the timer to 8 minutes (for al-dente pasta)
- Set a wide, heavy bottom pan on medium high heat. Add the butter and let it melt. Then add the flour.
- Whisk the flour and butter together until the raw smell of flour goes away, about 2 minutes.
- Add the milk along with garlic, nutmeg and mustard powders. Increase the heat to high and bring to a boil while whisking lightly.
- Once boiled, lower the heat to medium and cook for 3-5 minutes or until the sauce thickens. Keep stirring. At this point add the cheeses and turn off the heat.
- Proceed to make the pico de gallo by chopping onion, tomato, jalapeno, and cilantro. Mix everything, add salt and lime juice and set aside. Chop the avocado, add lime juice and keep aside as well.
- Once the timer for the pasta goes off, save a cup of pasta water and then drain the pasta. See notes.
- Add the drained pasta to your cheese sauce, add salt and a lot of fresh cracked black pepper.
- Serve hot garnished with about a ¼ cup of pico de gallo and avocado. Sprinkle some chili lime seasoning or tajin and enjoy!
Notes
Pico De Gallo Recipe
Jalapeno cream cheese can be a tasty substitution for those who enjoy a bit of spice
I use full fat milk but using 2% milk or evaporated milk can also be a good alternative.
Adding pasta water to the sauce can help thin it out to adjust the consistency and make it more saucy without diluting the flavor, since the starchy water can actually enhance the sauce’s texture and taste.
And adding a bit of milk when reheating mac and cheese can help restore its creamy texture and prevent it from drying out. When reheating on the stove top, it’s a good idea to heat it gently and stir occasionally to ensure even heating and to avoid scorching the bottom.
I use full fat milk but using 2% milk or evaporated milk can also be a good alternative.
Adding pasta water to the sauce can help thin it out to adjust the consistency and make it more saucy without diluting the flavor, since the starchy water can actually enhance the sauce’s texture and taste.
And adding a bit of milk when reheating mac and cheese can help restore its creamy texture and prevent it from drying out. When reheating on the stove top, it’s a good idea to heat it gently and stir occasionally to ensure even heating and to avoid scorching the bottom.