Craving a quick, flavorful, and satisfying meal that's bursting with Mexican flair? Look no further than Macaroni al Chilazo! This vibrant pasta dish is a delightful twist on classic macaroni, infused with the bold and zesty flavors of Mexico. Forget complicated recipes and lengthy cooking times; this recipe is designed for busy weeknights, promising a delicious dinner ready in minutes. The rich, cheesy sauce perfectly complements the tender pasta, creating a comforting yet exciting culinary experience. It's the perfect dish for a casual weeknight dinner, a fun family meal, or even a satisfying lunch.
Imagine creamy, cheesy macaroni coated in a spicy, savory sauce, brimming with the taste of chilies and aromatic spices. This easy-to-follow recipe will guide you through every step of creating this irresistible Macaroni al Chilazo. Get ready to dive into a world of flavor as we explore this simple yet sensational Mexican pasta dish – let's get cooking!
Tools Needed
- Saucepan
- Blender
- Strainer
- Hot pan
- Boiling pot
Ingredients
- Macaroni pasta (large size)
- Bacon slices
- Garlic cloves: 6
- Butter
- Ripe tomatoes: 4
- Onion (small): 1
- Canned tomato puree: 1/2 cup
- Taco cream: 1 cup
- Mexican Manchego cheese (or Chihuahua, mozzarella)
- Chipotle peppers in adobo sauce (canned, seeded)
- Oregano
- Salt or chicken bouillon powder
- Ground pepper
- Parsley (fresh)
- Bay leaves: 2
Step-by-Step Instructions
Step 1. Prepare the Sauce
- Blend tomatoes, half an onion, and 1 garlic clove with water in a blender until smooth. Strain.
- In a saucepan with a little hot oil, add the blended tomato mixture. Season with salt, pepper, oregano, and chicken bouillon powder. Simmer for 5 minutes.
- Add the tomato puree and cook for another 10 minutes, allowing flavors to meld.
- In a blender, combine the taco cream, chipotle peppers, grated cheese, and the tomato sauce. Blend until smooth.
- In a hot pan, fry bacon until golden brown. Add butter and minced garlic; stir until fragrant.
- Add the blended sauce to the pan and heat through.
Step 2. Cook the Macaroni
- Meanwhile, boil water with salt, a quarter onion, 2 garlic cloves, and bay leaves. Once fragrant, add the macaroni and cook al dente.
- Drain the macaroni and reserve some cooking water.
Step 3. Combine and Finish
- Stir in cooked macaroni and add reserved cooking water if needed to adjust consistency.
Step 4. Serve
- Top with grated cheese and fresh parsley. Serve immediately.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Use the largest size macaroni for best results.
- The chipotle peppers add smoky flavor, not heat.
- To cool the sauce faster, place the container in ice water.
- If the sauce gets too dry, add a little cooking water.
Nutrition
- Calories: 600-750
- Fat: 35-45g
- Carbs: 50-65g
- Protein: 20-25g
FAQs
1. Can I use different types of pasta besides macaroni?
Yes! While macaroni is traditional, penne, shells, or even rotini would work well.
2. What if I don't have all the spices listed?
Feel free to adjust the spices to your liking. Even omitting one or two won't drastically change the flavor.
3. Can I make this ahead of time?
It's best served fresh, but leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
So there you have it – a quick, easy, and incredibly flavorful Macaroni al Chilazo that's sure to become a family favorite. This recipe proves that delicious Mexican-inspired meals don't have to be complicated or time-consuming. Enjoy your delicious, cheesy, and spicy pasta masterpiece!