Mexican Macaroni
Elbow macaroni is toasted with onions and then simmered in chicken stock and tomato sauce until tender, then topped with chedder cheese to make for a tomato-y macaroni that is easy to make and delicious.
Servings: 6
Calories: 1996kcal
Equipment
- Skillet
Ingredients
- 5 cups large elbow macaroni about 1 lb pasta
- 1 medium yellow onion chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 10 ounces canned tomato sauce
- 4 cups chicken stock
- 2 cups shredded mexican cheese
Instructions
- In a skillet, heat oil and toast the elbow macaroni until it is golden.
- Add chopped onion and cook until onion is translucent.
- Add the spices and dry cook.
- When macaroni is nice and golden, add two cups of chicken broth and the can of tomato sauce. Mix together and cover.
- Simmer for about 5 minutes, lifting the lid and stirring, checking the tenderness of the macaroni.
- Keep adding the remaining 1.5 cups of broth until you get the macaroni to the desired tenderness (al dente). The macaroni should still look moist. Add a little more broth if it doesn't.
- Add the shredded cheese and mix together. You want the pasta to be a little moist because it helps with the mixing and melting of the cheese. You can still add a bit of stock to make the mixture saucy, and at this point, you can even add more cheese if you want it super cheesy.
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Nutrition
Calories: 1996kcal | Carbohydrates: 239g | Protein: 106g | Fat: 69g | Saturated Fat: 39g | Polyunsaturated Fat: 22g | Cholesterol: 213mg | Sodium: 6223mg | Fiber: 15g | Sugar: 29g