tag:blogger.com,1999:blog-3334988404901094331.post5151709469186287222..comments2024-03-18T08:40:40.054-07:00Comments on Everyday Dutch Oven: Mexicali Mac and Cheese BakeLid Lifterhttp://www.blogger.com/profile/07711220665273370421noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3334988404901094331.post-71208059503493581902013-04-20T00:54:37.697-07:002013-04-20T00:54:37.697-07:00Sounds great, thanks for sharing the recipe, Liddy...Sounds great, thanks for sharing the recipe, LiddyLid Lifterhttps://www.blogger.com/profile/07711220665273370421noreply@blogger.comtag:blogger.com,1999:blog-3334988404901094331.post-86957271081027701422013-04-19T20:22:06.451-07:002013-04-19T20:22:06.451-07:00This was good. My taste-testers gave it thumbs up....This was good. My taste-testers gave it thumbs up. I did change the recipe a bit though to accommodate a 12" oven. Here's what I did--<br />2 jars (16oz each) of the Ragu sauce<br />2 cans (10oz each) RoTel diced tomatoes and chilies (I found the mild flavor plenty spicy)<br />1 8oz package shredded "Mexican Four Cheese"<br />16 oz box uncooked elbow macaroni<br />3 cups water<br /><br />Dumped the sauce, cans of tomatoes/chilies, 1 cup cheese (half the bag), water, and macaroni into the dutch oven. Used a big wooden spoon to mix it all together. Cooked for 30 minutes at about 400 degrees. Stirred and taste-tested the doneness of the macaroni. Cooked for another 10 minutes. Sprinkled the rest of the cheese over the top. Cooked 3 more minutes. Let stand uncovered for 5 minutes. Served.Anonymousnoreply@blogger.com