Queso Dip Mac 'n' Cheese:
Ingredients:
- 3 tbsp. butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 jalapeno, seeded and chopped
- salt and pepper
- 2 tbsp. cornstarch
- 21/2 cups whole milk
- 6 oz. cream cheese
- 1/2-3/4lb. smoked yellow cheddar, smoky rind trimmed, shredded ( about 2 cups)
- 1/3 lb. sharp yellow cheddar, shredded (about 1 cup)
- 2 cans (4oz. each) diced green chiles, drained
- 1 rounded tbsp. yellow mustard, such as French's
- Pico de gallo or salsa, for topping
Recipe:
- Bring a large pot of water to boil for the pasta
- For the queso sauce, in a medium sauce pan, melt the butter over medium.Add the shallots, garlic and Jalapeno.
- Cook, stirring often, until softened, about 3 minutes; season with salt and pepper.
- Stir in the cornstarch, then add the milk. Bring to a bubble, then add the cream cheese, stirring until it melts, 3 to 5 minutes.
- Add both cheddars and stir until melted about 5 minutes.
- Stir in the canned chiles and reduce the heat to low.
- Salt the boiling water. Add the pasta and cook until its done
- Stir the mustard into the queso sauce and remove from the heat.
- Drain the pasta and toss with the sauce. Top with the salsa or pico de gallo.
