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Salsa-Spiked Macaroni and Cheese (5) This "adult" version from April 1999 Chatelaine is the ONLY mac 'n cheese for my family. Use mild, medium or hot salsa - with or without cayenne, depending on how much heat you like!! Just add a side salad for a nutritious dinner.
by CountryLady · published 2003-03-27
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04 Meanwhile, pour milk into a large saucepan, over medium heat until milk is steaming hot.
05 Do NOT boil.
06 Cut cream cheese into 1/2 inch cubes.
07 Combine grated cheddar& flour in a small bowl.
08 As soon as the milk is hot, stir in cream cheese cubes until they melt.
09 Continuing to stir, gradually sprinkle in the cheddar/flour mixture, then the parmesan, mustard, salt, paprika& cayenne.
10 Stirring frequently, cook until cheeses melt& sauce is smooth (about 3 or 4 more minutes).
11 Pour sauce over cooked macaroni& stir until coated.
12 Fold in salsa& green onions just until evenly distributed.
13 Smooth top.
14 Cover& bake in the center of a preheated 350F oven until hot& bubbly, about 30- 35 minutes.
15 For extra crunch, uncover& sprinkle with buttered breadcrumbs during the last 10 minutes of baking time.
16 TIP: Whirl 2 or 3 bread slices in food processor until crumbs form; add 1 tbsp melted butter& whirl until crumbs are coated.