March 2, 2013

Mexi-rice Mac and Cheese

Why hello there and happy Saturday!

Doesn't this look good right about now? 

Is it bad to think about dinner first thing in the morning?  I didn't think so.

This would be wonderful for brunch! :)

I guess I have this thing with pasta.  It's a comfort type thing.  Pasta is so simple to make. It's a wonderful blank canvas for almost any kind of ingredient you can think of.  The same thing goes for chicken. It's so easy to whip up a tasty meal in twenty minutes and have it become something pretty special. That makes me happy. But sometimes I feel like I'm playing it too safe.  Enter the creative/clever side of my brain.

Earlier this week I wanted to make something quick for us because we were starving.  All I knew was that I had one huge onion left in the fridge to be utilized and a Spanish 60 second rice packet.  Voila'! Dinner was served. And it was delicious!

I also thought the elbow macaroni was a nice touch. :)

Whenever you seem beyond famished and need something comforting and quick, make this!

Mexi-rice Mac and Cheese


1 lb elbow macaroni
2 cups fat-free milk
1-2 T. flour
1-2 pats of butter/margarine (1-1/2 teaspoon).
2 cups fine, shredded cheddar cheese
1 T.  of your preferred hot sauce { I used Franks' Red Hot in this}
1 medium onion, diced
1 packet of Spanish 60 second microwave rice {I use Old El Paso}* this kind of rice is already cooked. it's just smooshy looking. That's probably not a real word, but it is now.
1 packet taco seasoning
salt and pepper


Cook the pasta according to package directions. Drain and set aside.  Cook onion in oil until lightly browned and a bit translucent. This is where I add some salt and pepper. Add in the rice and mix well. You'll need to use a tad bit of elbow grease to break up some of the rice as it can be clumped together sometimes.  Wooden spoon works best.  Place onion and rice mixture in a separate bowl and set aside.

Melt butter in a large sauce pan and whisk together with flour until combined.  Add in the milk and bring to a boil. Simmer back to a medium heat and add in the cheese.  Whisk well until the mixture is smooth and thick.  Bring once more to a boil.

Add the rice and onion mixture to the pasta. Pour the cheese mixture over the pasta. Stir well.  Top with a light sour cream, guacamole, or more hot sauce and add a sprinkle of dried parsley or fresh cilantro on top.

Can you tell I adore sour cream?  I'll have some mac and cheese with my sour cream, please.

1 comment:

  1. OMG, that's all I have to say!!! Looks great!