- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
A cheese sauce made with green chiles and crema gives this mac and cheese a solid Southwestern flair.
Heat a large pot of water to boil.
Heat the olive oil in a large skillet over medium-high heat and add the ground beef, break it up, brown and crumble and season with salt, pepper, cumin, coriander, chili powder, and oregano. Stir in tomato paste, deglaze with water and remove from pan, then wipe pan out and return to heat.
Melt butter and when it foams, add the onions and garlic, and stir to soften. Season with salt and pepper, then add agave and stock, stir in crema and melt into broth, then stir in cheese and chilies to melt cheese, then add beef and heat through. Reduce heat to low or remove from heat and cover.
Cook macaroni a minute less than the package directions in salted water and toss macaroni with beef in the queso sauce. Top with pickled jalapeño peppers, scallions, cilantro and Fritos.