Tex-Mex Macaroni and Cheese

It is a busy time of year for most people – often too busy for us think about cooking something to have for dinner tonight. You might be tempted to reach for something out of a box or maybe call out for Chinese. I am jealous if you can call out for Chinese actually, since out where we live no one will deliver anything. It is definitely easier to cook than it is to go into town and pick up a pizza or some dim sum and hoisin pork. If I want take out, I have to declare that it is Larry’s night to cook – that is usually enough to have him looking for his keys. But, I digress – and when I am barely getting started no less, so back to the subject at hand, which is Macaroni and Cheese. This is a fast and easy alternative to the blue box – it took me far longer to type this up than it did to prepare it.

You often hear me mention my Grandmother K, who lived next door to us – she of the magical pie crusts and underwear hanging on the clothes line. She was a good cook and an even better baker. My Dad’s Mom, Grandma S, on the other hand, was cut from different cloth -a piece that had enough left over for me apparently, because in many ways I am probably far more like her than Grandma K. She and Grandpa owned a Diner in Ithaca NY for awhile and much of her cooking was very much like typical diner food. My Mom – a very good cook, always fed us nice healthy stuff, so of course I adored diner food like it was heaven. This method of making Macaroni & Cheese comes from Grandma S who assured me it is authentically “diner”. The reason I find it easier is that you simply layer ingredients and then cover everything with a couple cups of milk – the sauce forms as it all bakes, so you don’t have to make a bechamel sauce. I do make M&C with a white sauce sometimes, but when I am in a hurry, this is faster and easier. The spicy-smokey flavor is my own addition. Larry is not fond of regular Mac & Cheese, but he loves this. I am not sure that “Tex-Mex” is the right appelation, but that is what I have always called it.

This is also an expandable [or shinkable if you like] recipe and the amounts I am going to give you will not be exact. They don’t have to be exact – it will be delicious anyway, trust me! This made a 4 quart casserole dishful – enough for dinner for 5 or 6 people if you add a side veg or salad and some bread and butter.

For some reason I can’t explain, I only took a few photos while making this – and only this rather poor one of the Mise en Place, but I thought you might like a visual of the ingredients. The red, green and jalapeno peppers are from our garden – plucked from the freezer. Fresh, can, of course, be used if you don’t have a freezer full of produce.First – prepare 2 cups of dry macaroni according to the package directions, except drain after cooking only about 3/4 of the time the package states. Set aside.
Heat 3 tablespoon olive oil in a saute pan. Add two stalks of celery and one medium onion, diced. While that is going, dice up some ham – I used a ham slice, but you can use leftovers or even deli ham if you like. About 10 ounces or so. Add that to the onions and celery. Dice the red and green peppers and add. You will also add the jalapeno at this point, if you like a little more heat. This is going to have pepper jack cheese in it too, so it is up to you whether to add the jalapeno as well. I actually put in 2 medium jalapenos because we like spicy stuff. If you can eat a piece of jalapeno cheese without thinking it is too hot, then add some jalapeno – the cheese will get toned down a lot and you still want some kick. If you find the cheese too spicy, then don’t add any extra peppers. Also smash and mince a couple cloves of garlic, but don’t add to the pan until you turn off the heat – it will cook enough in the oven.
Grate about 4 ounces each of a sharp cheddar, colby and pepper jack cheeses.
Grease a 4 quart casserole dish and set the oven at 350º.
Put one third of the macaroni in the bottom of the dish, followed by half of the ham mixture and half of the cheeses.Sprinkle 2 tablespoons of flour, a few grinds of black pepper, 1/4 teaspoon of salt and about 1/2 teaspoon ground cumin, plus a good sprinkle of smoked paprika and if you like a lot of heat, a bit of chipotle chili powder.Repeat the layers of macaroni, ham mixture, flour and seasonings, ending with the final third of the macaroni. Carefully pour over about 2 cups of milk – anything from whole to skim will work, though the more fat in the milk, the richer the final result will be. Gently press all over the top with a broad spoon – it should be about the level in the photo – not drowning the ingredients – just coming up to the level of pasta. You can add a bit more milk if needed.Bake for about 90 minutes, then top with a cup of crushed tortilla chips, a little drizzle of olive oil and bake another 15 minutes or so, watching to make sure the chips don’t burn. Allow to sit for 10 minutes before serving.Way better than the boxed stuff!