Salsa Mac and Cheese

This is a quick and easy no-bake macaroni and cheese recipe that is perfect for making on a hot summer day.  All you have to do is whip up a quick cheese sauce on the stovetop and boil some pasta and you are all set.  No oven.  Just quick, almost instant, gratification. 

Lately our favorite pasta shape is cavatappi.  I think the long hollow spirals of pasta are just perfect for macaroni and cheese and I highly recommend seeking it out for this recipe.  Also, be sure to use your favorite salsa in this recipe.  The flavor of the salsa really comes through.  If I was on the ball I would have made my own salsa.  As it was, I had a jar of Rick Bayless' Frontera Jalapeno and Cilantro Salsa that I had been saving for a special occasion and I decided this salsa mac and cheese was definitely a special occasion.

This mac and cheese is creamy and delicious and lends itself well to all sorts of garnishes.  You could easily amp it up with sliced chicken or steak.  You could also throw in some extra veggies, top with extra salsa, spice it up with some jalapenos, add some tortilla chips for crunch, and/or even a little chili powder for garnish.  It's definitely easy to make this recipe your own.

Salsa Mac and Cheese

Adapted from Rick Bayless

Recipe available online here 

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 1/2 to 2 cups of your favorite salsa
2 cups shredded cheddar cheese
Salt
1 pound dried pasta (though elbow macaroni will do, I suggest you try cork-screw cavatappi or the spiral rotini or fusilli)

Optional: garnish with chili powder, additional salsa, tortilla strips, scallions, jalapeno, etc.

Pour 4 quarts of water into a large pot, cover and set over high heat.

In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes.  Add the milk and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 or 5 minutes.  (Whisk diligently and there will be no lumps.)  Stir in the salsa, remove from the heat, then stir in cheese.  Continue stirring until all the cheese has melted.  Taste and season generously with salt, usually 1 1/2 teaspoons. Cover to keep warm until the pasta is done.

When the water has come to a boil, add the dried pasta. Stir well to keep the pasta from sticking together and boil until the pasta is al dente, about 10 minutes.  Drain thoroughly and add the pasta to the sauce.  Stir until all the pasta is covered in the salsa cheese sauce.  You’re ready to dig in.

Theme: Potluck!

HAPPY MEMORIAL DAY WEEKEND TO ALL MY AMERICAN FRIENDS!  IT'S OFFICIALLY SUMMER!!