This is another one of those magical one pot recipes that doesn't look like much when you pour it into your dutch oven but miraculously comes together in a luscious, creamy macaroni and cheese. Ideal for camping or as an easy, inexpensive dinner you can make at the last minute. If you don't have fresh tomatoes, use the drained, canned, diced variety. I baked this in my 10 inch oven with 10 coals in a circle around the bottom and completely covered the lid. After 20 minutes I gave it a stir and at 30 minutes it was ready for the final topping of cheese. I found this at the Ragu company website. Simple and good, give it a try!
Mexicali Mac and Cheese
1 jar (1 lb.) Ragu® Cheesy Double Cheddar Sauce
1-1/2 cups water
1 can (4.5 oz.) chopped green chilies, undrained
1 cup chopped fresh tomatoes
1 cup shredded Monterey Jack cheese (about 4 oz.)
8 ounces uncooked elbow macaroni
Lightly oil or spray a 10 inch dutch oven.
Combine Double Cheddar Sauce, water, chilies, tomatoes, and 1/2 cup cheese in a large bowl. Stir in uncooked macaroni.
Spoon macaroni mixture into dutch oven, cover and bake at 400 degrees for 30-35 minutes or until macaroni is cooked and liquid is absorbed.
Sprinkle with remaining cheese, cover, and cook for 5 more minutes or until cheese is melted.
Let stand 5 minutes before serving. Serves 4-6.
|Might not look that appetizing at first|