Wednesday, November 4, 2009

fajita mac and cheese

This recipe is from the January 2004 issue of Southern Living. But I think Kim, my sister-in-law, is the one who passed it along to me.

I made it a couple weeks ago, and it was SUPER tasty and REALLY easy.

1 1/2 pounds ground beef
16 ounces elbow macaroni, cooked and drained
1/2 cup sliced green onions, divided
1 (1.4 oz) envelope fajita seasoning mix
2 (15.5 oz) jars salsa con queso
1/2 (4.5 oz) package taco shells, crushed

1. Chop green onions. (Look up how to chop green onions because you never have before.)

2. Feel better that you must not be the only person who doesn't know the proper way to chop green onions because there's an actual video on it.

3. Whatever you do, do NOT admit to the whole world, publicly on your blog, that you had to watch a video on how to chop green onions before you could complete such a simple task.

4. Complete simple task successfully. Feel really proud. Take a break and reward yourself with some Hershey's chocolate.

5. Brown ground beef in a large skillet; drain.

6. Stir in cooked macaroni, 1/4 cup green onions, seasoning mix, and salsa con queso.

7. Pour into a lightly greased 13 x 9 inch baking dish.
8. Add additional (uncalled for) cheese on top. Because, really, can you ever have too much cheese?
9. Sprinkle with crushed taco shells.
10. Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 cup green onions.

Note: I am presenting this recipe in all of its unaltered, full fat, deliciously wonderful glory. I do not claim that it is a healthy recipe. You are free to make any changes you so desire, but I will always present the recipes I've tried in their original state. I'm sure I could have used ground turkey or whole wheat macaroni or low-fat, organic salsa con queso (or something), but I didn't. And I'm okay with it. Feel free to be healthy if you feel so led.
As for me and my house, we'll eat fatty cheese, and we'll like it.


melanie said...

Argh! If I could just get my spoon through my computer screen! Looks DE-LISH. You and Kim have the Williams cooking so much. Love you guys!

Anonymous said...

Nope...You can NEVER have enough cheese. I'm with you on that one!

Julia said...

ummm yeah we roll with the full fat cheese at our house too! I haven't made this but we loved that Rachael Ray Southwestern Mac N Cheese. I added some chipotle peppers in adobo sauce and of course extra cheese. Because like you said you can never have too much cheese (or spice). My husband makes a habanero cream pasta sauce and it's always soooo good and spicy (and fatty). But it's never a good next day after all that spice! probably TMI..hah

Sandy P said...

Looks good to me.

Katie said...

because every set of directions needs two step fours.... and no, i'm not just hating b/c i can't eat the cheese. though there may have been a groan of agony when i saw the recipe.

Jill said...

I love it. I wonder if Jonut will love cheese as much as you. Our toddler will stand at the refrigerator and beg for "cheez".

Anonymous said...

7. Add additional (uncalled for) cheese on top. Because, really, can you ever have too much cheese?

Girl, I like the way you think! I'm going to make this for my son--he will love it!

karen in clemmons

lovinsanta said...

I must be the only person in the world who HATES cheese in all forms (okay occasionally on pizza but only mozz). I lived in WI and got kicked out because I guess you can't live there if you aren't truly a cheesehead LOL....

Don't worry my husband says I'm weird too, but even more fun is gonig to an authentic mexican rest and ordering no cheese...good times.

Heather in IN

Sewconsult said...

Oh, YUMMY! More cheese the better.
Beckie in Brentwood, TN

Amber Schmidt said...

OOOOh that looks good! But what "makes" the whole recipe for me is the last line! "and we'll like it!" LOL You rock!

Laura A said...

Ooh, that looks good - my kiddos would go for it, too! And I whole-heartedly agree - you can NEVER have too much cheese!

Hope you've had a great Wednesday!


brandie said...

this i might have to try. Love your step by step...crack me up! I like to think about being all healthy but it doesn't happen often

The Alger Family said...

No. You can never have too much cheese. Looks YUMMY!

Shaina said...

can i come over next time you make this? is looks delicious.

maybe you can even teach me how to chop green onions ;)

Melissa said...

Two thumbs up! I've gotta try this one, and yippee for extra cheese! Thanks for the tip. Just wait, Jonah, till you have enough teeth to sink into this one, little buddy! Your mom rocks!

Tracy said...

One of my friends gave me this recipe. Not sure if the "heart attack" is from all the cheese or the price of buying all the cheese.

Heart Attack Mac

1 tbs veg oil
1 lb elbow mac (I use mueller's)
8 tbs (one stick) plus one tbs butter (use quality butter)
2 cups plus 8 oz shredded Muenster (just get BIG block and use almost all of it, leave about 2 inches)
1 cup plus 4oz shredded Monterey Jack (small block, use all)
2 cups plus 8oz shredded sharp cheddar (big block again, leave about two inches)
1 cup 4oz shredded medium cheddar (small block)
2 cups half and half
1 cup Velveeta, cut into small cubes (optional, it makes it a BIT creamier but more salty.)
2 large eggs, lightly beaten
1/4 tsp seasoned salt
1/8 tsp fresh ground black pepper

Preheat oven to 350. Lightly butter a deep 2.5 quart casserole and set aside. (I use any casserole but this is probably best).
Bring large pot of salted water to a boil over high heat. Add oil, then macaroni, cook until just tender, about 7 minutes. DO NOT OVERCOOK. Drain well. Return to pot.
In small saucepan, melt 8 tbs of butter. Stir into macaroni. In a LARGE bowl, mix Muenster, mild/sharp cheddar and Mont Jack (reserve about a cup, place off to side). To the macaroni, add half/half, shredded cheese, cubed Velveeta and eggs. Season with salt/pepper.
Transfer to the buttered casserole dish. Sprinkle with the remaining shredded cheese and dot with remaining 1 tbs butter.
Bake until bubbling around edges, about 30-35 minutes.

Sara said...

This sounds really good. I will be trying this one soon! Thanks for sharing!

Anonymous said...

You're flippin funny. I don't even remember how I found your blog anymore, but I check it almost daily to see how baby Jonah is doing, and your wit is just an added bonus :) You crack me up!

Kristy said...

My boys would LOOOOVE this. Even super-picky, won't-eat-anything-that-doesn't-contain-sugar Carson.

Although, I will have to leave out the green onions. :-)

Mom to Carson, 6, EBS

M J said...

YUM!!! I think my family will actually eat that! I [heart] new recipes!

Goldylocks said...

Don't feel bad. I had to call my mother just last week and ask her how to chop green onions! LOL

This looks TASTY...may try it out on my this weekend.

Kellye said...

Patrice, thank you for the smile you gave me this morning; I really needed one today! I also would have to look at a video on chopping green onion (I'm equally deficient in dicing you leave the seeds in? do you peel it? I'm so ignorant on tomatoes...). And YES!!! You can NEVER have too much cheese! I was in heaven the day Kroger had their 2-cup bags of shredded cheese on sale for $1. a bag...WHOO HOOO! Extra cheese on everything!!

Jonut is so adorable. I found your blog through a friend, and I check in on him every day or so. You and your beautiful family are in my daily prayers! :)

Tonia said...

THANK YOU FOR THE RECIPE!!! I can't wait to try it out. Hopefully tonight!

That is pure comfort food!! :)

Our life is a bowl of Barry's said...

Amen Sister! We like cheese too....

Anonymous said...

I feel like Wallace (of Wallace and Gromit....) CHHHHEEEESSSEEE! I love some cheese! The more the better. Just have to walk farther the next day.... Good trade off! Thanks for sharing! Jennifer in Southeast, NC

Meeshin' Around said...

i just love your blog - your love for your baby boy and your witty personality! It always brightens my day!

~Ashlea~ said...

That looks GOOOOOOOD! Especially with the extra cheese!!!! And this is a recipe I would actually make, because I normally don't cook something unless it comes in a boxed kit or only has like three ingredients!
(I may have to leave out the green onions though, my picky husband would die if he happened to see one as it went in his mouth!)

Anonymous said...

Thanks so much for the idea!!! It looked so yummy, I made it tonight and it was a hit!!! Even my husband (who usually has a comment or two on my cooking ;) ) loved it!! And yes we used the extra cheese as well!! Thanks again!

Kara- PA

gamma said...

HaHa! I love your last sentence. I feel the same way. Really, I do. Unfortunately, my arteries do not and my doctor would like to get certain numbers down.

Katherine said...

I made this tonight. My husband and I loved it! Delicious and lots of leftovers.

Priscilla said...

Favorite cooking shortcut - I "chop" my green onions with kitchen scissors. Just snip snip snip your way to the half cup. My chef extraordinairre mother taught me that one!

Thanks for sharing!

Tonia said...

I MADE THIS LAST NIGHT FOR SUPPER! I was so GREAT! The kids reactions were varied. I wasn't actually at home when supper came out of the oven but my husband liked it and it looked like one of the kids' plate had nothing left on it, one had half left on it, and one looked like they didn't even take a bite :) I had 2 helpings. Thanks so much for sharing this recipe!!

Amy said...

Cheeeese!! yes! Ok, this is going on my grocery list for next week right now. I think the kids will actually eat it, too.

Lennie said...

I'm trying this tonight!