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So you’ve just RSVPed to a Friendsgiving party and you’re pondering what delicious dish to bring. Go ahead and nominate yourself to bring on this Texas-Style Mac and Cheese.
First off, everyone loves Mac and Cheese– so you’ve got one thing in the bag. But everyone is going to accept just good-old-fashioned mac and cheese. But you’re going to bring something that makes their eyebrows curl and say, “woah, what’s in this?”.
I call this mine Texas-Style Mac and Cheese, why? Well, take a look at the ingredients. Two little tweaks give it a little flair (without overpowering the classic) that will make your tastes buds sing! [sour cream + a can of green chiles] Don’t worry about it being spicy, the green chiles just add a great depth of flavor and aren’t spicy *at all*. (i used a can of ‘hot’ green chiles and my kids devoured). Alongside the green chiles, you’ve also got a touch of sour cream to give it a little tanginess. It’s just delightful!
Yes! Complete steps 1-7. Cover with saran wrap and press down onto the pasta so that it is completely suffocated and transfer to the party. Remove the saran wrap when you arrive, and finish it off in the oven at the party or the day of your feast!
If you like this, try my even simpler One-Pot Mac and Cheese for a quick weeknight meal the family will love.
Texas Baked Mac and Cheese
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1/4 cup very finely diced shallot
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1½ teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper, plus more to taste
- 12 ounces gluten-free elbow pasta, such as Jovial
- 2 cups milk
- 2 cups water
- 2½ cups sharp cheddar cheese, such as Tillamook, divided
- 1/4 cup low-fat sour cream
- 1 (4-ounce) can diced green chiles, undrained
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/4 cup gluten-free panko bread crumbs, such as Aleia
- 1 tablespoon finely chopped cilantro leaves, optional, for serving
Instructions
- Preheat oven to 425°F.
- Heat a large pot over medium heat with 1 tablespoon olive oil. Add the shallot and garlic and cook, stirring, until just tender, about 2 minutes.
- Add the butter, salt, and pepper and melt.
- Add the uncooked pasta, milk, and water and bring slowly to a boil over medium heat. Cook, stirring often, until the pasta is tender and most of the liquid has absorbed, about 12 minutes.
- Remove from heat and stir in 2 cups of shredded cheese, sour cream, green chiles, nutmeg, and paprika. Season to taste with more salt, if desired.
- Transfer the mac and cheese to a casserole dish and top with the remaining 1/2 cup of shredded cheese.
- In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil. Toss until well combined, then sprinkle evenly over the mac and cheese.
- Transfer to oven and bake, uncovered, until the cheese and panko are golden brown, 8 to 10 minutes, being careful not to burn.
- Remove from oven and let cool for about 5 minutes before serving. Garnish with freshly chopped cilantro (if using), serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good afternoon – can you make this freezer friendly for a postpartum mom? Do you follow as you would for prep ahead?
Great question! I don’t typically recommend freezing this one. Because it’s so dairy-heavy, the texture can change quite a bit after freezing and reheating—the sauce can separate and become a little grainy. It’s definitely best enjoyed fresh or within a few days stored in the fridge. If you do want to make it ahead, you could assemble it and refrigerate before baking, then bake when ready to serve!