Thursday, July 11, 2013

Tex Mex Mac and Cheese

When I was planning for the dairy meals this week, I knew that good ole mac and cheese had to be one of the meals.  I did want a little bit of variation and decided on the Tex Mex style.  The addition of the tomatoes makes a statement with each bite you take.  Of course, it you are not a fan of tomatoes, this might be the time to jump ship or you can be daring and see if you might not like the tomatoes in the yummy pasta.

This is comfort food, not particularly hot, but soothing to the tummy.  We finished off the pasta although, hubby ate most of it.  That skinny man eats three times what I eat.  Fortunately, I am happy after a smaller meal.

Tex Mex Mac and Cheese  (adapted from Jamie Geller's Quick and Kosher - Meals in Minutes

Ingredients:

Olive Oil Cooking Spray
1 pound gluten-free pasta shells, cooked according to package directions
1 cup Monterey Jack cheese, shredded
1 1/2 cups Cheddar cheese, shredded
1/4 teaspoon black pepper
1 pound can diced tomatoes without salt (undrained)
1/2 cup heavy cream
1/2 cup Parmesan, grated

Method:

Preheat oven to 375 degrees F.

Spray a baking dish ( I used a large square casserole) with olive oil.

In a large bowl, mix together pasta, cheeses, pepper and tomatoes. (except Parmesan)

Pour the cream on top.  Top with Parmesan.

Bake at 375 degrees for 25 minutes.

Eat and enjoy.

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4 comments:

  1. Hi Chaya,
    This is the kind of meal that my kids love. Any pasta with lots of cheese would make them smile!
    Thanks for sharing!

    ReplyDelete
  2. My boys could eat mac and cheese in any form! This sounds wonderful, Chaya!

    ReplyDelete
  3. Hi Chaya,
    Your Mac and Cheese looks like it would be delicious with wonderful flavor. Hope you are having a great summer weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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