Repeat the layers, ending with the corn mixture. Layer with half of the macaroni mixture, then half the corn mixture. Fold in the diced tomatoes and chiles.īutter a 9-by-13-inch disposable foil pan. Add the cooked macaroni and stir to coat. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the butter in a large pot over medium heat. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Add the red onion and corn and season with salt and pepper. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Cook the macaroni in the boiling water until just undercooked.
0 Comments
Leave a Reply. |