I like to keep expectations nice and low around here, which is how it came to be that both girls decided mac-n-cheese that did not come out of the blue box is ZOMG SO AMAZING AND SPECIAL. The whole thing is funny for a zillion reasons, but high on that list is that I don't make the boxed stuff because it's easier; I make it because I seriously like it.
Sorry, it's true. I love me some dehydrated fake cheese.
But every once in a while I make the from scratch stuff. AND THE GIRLS GO WILD. And then I make it a little differently than most of the time and THE GIRLS GO WILDER.
Salsa, man. It makes everything better.
Cheesy Salsa Mac
1 pound penne, macaroni, or whatever pasta makes you happy
4 tablespoons butter
2 tablespoons cornstarch
1 cup milk
2 cups shredded pepper jack cheese
2 cups shredded Mexican blend cheese
1 15 oz jar salsa (I prefer a black bean and corn type salsa for cooking)
Salt and pepper to taste
1 pound precooked shredded chicken or vegetarian substitute (optional)
1. Follow the directions on the box to prepare the pasta.
2. In a large skillet, melt the butter over medium-high heat. Whisk in the cornstarch and then whisk in the milk.
3. Slowly add the shredded cheese, whisking continuously so that it all blends together perfectly. Keep whisking, making sure you're keeping cheese from sticking to the bottom of the pan, until you're happy with how thick the cheese sauce is.
4. Dump in the salsa and whisk it into the cheese. Add salt and pepper to taste.
5. Toss in the cooked pasta and (optional) precooked chicken (I used Morningstar Chik'n Strips that I had already heated in separate skillet with olive oil).
6. You're welcome.