A tasty cheddar mac and cheese with homemade enchilada sauce.
- 1 lb. pasta (I used rotini)
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2.5 cups milk
- 2 cups shredded sharp cheddar cheese
- salt and pepper to taste
- 1/2 cup enchilada sauce
- 1/2 cup cilantro, chopped
- Cook pasta in very salty water until al dente. Drain and set aside.
- In a large saucepan (I use the same pot I cooked the pasta in!) melt butter over medium heat.
- When butter is melted, whisk in flour to form a roux. Cook for a minute or so until fragrant and lightly browned.
- Slowly add milk to roux, whisking constantly to break up any lumps. Cook, whisking occasionally, until sauce has thickened and is nearly at a simmer, about 8-10 minutes.
- Remove sauce from heat and stir in cheddar cheese. Stir until cheese is completely melted, then season with salt and pepper to taste.
- Add cooked pasta to sauce and stir to coat.
- Top mac and cheese with a drizzle of enchilada sauce and a handful of fresh chopped cilantro. Serve immediately.
Use as much or as little enchilada sauce as you like here – I like to just drizzle a bit of it right over the top for a nice kick! You could also stir some enchilada sauce right into the cheese sauce for a spicy kick throughout the whole dish.
Add shredded salsa chicken, ground hamburger, or andouille sausage for a boost of protein.
Dress this simple mac and cheese up with your favorite enchilada fixins! I love to add green onions, bell peppers, caramelized onions, green chiles, jalapeño, and black olives depending on what we’ve got on hand.