Mexican mac and cheese
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whipping cream |
| 5½ | cup | Half and half |
| ½ | pounds | Chihuahua cheese, shredded |
| ½ | pounds | Manchego cheese, shredded |
| 1 | teaspoon | Celery seeds |
| ¼ | teaspoon | Cayenne pepper |
| 3 | larges | Egg yolks |
| 1 | pounds | Elbow macaroni, cooked |
| ½ | cup | Grated Cotija |
| ½ | cup | Bread crumbs |
| Chopped fresh parsley | ||
Directions
Preheat oven to 400 degrees F. Combine cream, half and half, Chihuahua and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cojita cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.
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