Tex-Mex Mac and Cheese


Tex-Mex Mac and Cheese



16 ounces (about 4 cups) Elbow Macaroni

2 tablespoons butter or margarine

1/2 onion, chopped

1 green bell pepper, diced

Salt and Pepper to taste

2 cups half-and-half

3 tablespoons flour

12 ounces Monterey Jack cheese, shredded

3 tomatoes, chopped

2 tablespoons fresh cilantro or 1 teaspoon dried cilantro



  Directions Prepare elbow macaroni according to package directions. In a Dutch oven, melt butter over medium heat. Add onion and sauté until tender. Add green pepper salt and pepper and sauté another 3 minutes. In a small bowl, gradually add half-and-half to flour and whisk together until smooth. Pour half-and-half mixture into the Dutch-oven and add cheese. Stir constantly until cheese melts and is smooth. Add tomatoes and cilantro. Toss elbow macaroni with cheese mixture and heat through. Sprinkle paprika over the top. Servings 4