Lone Star Mac and Cheese
MAKES 6 SERVINGS
Give a Texas kick to this old favorite, macaroni and cheese. Kids love southwestern flavors particularly when they are combined with Dofino® Creamy Havarti. If your kids like spicy, then use 2 cups each of Dofino® Creamy Havarti and Dofino® Havarti with Jalepeños!
3 ¼ cups (about 12 ounces) uncooked elbow
or pasta shells
3 tablespoons Lurpak® Imported Danish butter
¼ cup flour
3 cups whole milk
4 cups (16 ounces) grated Dofino® Creamy
½ cup grated Parmesan cheese
½ cup diced green chilies or Anaheim peppers
2 cups corn kernels
1 teaspoon chipolte powder
4 tablespoons chopped cilantro
2 cups crushed baked tortilla chips
PAN: 9 x 13" baking dish
1. Preheat oven to 350ºF. Using 1 tablespoon of butter, grease casserole or 2-quart baking dish; set aside.
2. Cook pasta in boiling salted water until tender, yet firm to the bite. Drain and set aside.
3. Melt remaining butter in a saucepan. Whisk in the flour and stir until it forms a thick paste, about 1 minute. Slowly whisk in the milk and stir until smooth. Bring to a boil, stirring constantly and cook for 1 minute. Remove from heat and add both the Dofino® Havarti and Parmesan, stirring until cheeses melt and blend in.
4. Fold in pasta, green chilies, corn, and chipotle powder.
Transfer mixture into baking dish. Sprinkle cilantro over casserole and cover with crushed tortillas. Bake until top is a golden brown, about 15 minutes.