Spicy Tomato and Chile Macaroni and Cheese - America's Test Kitchen

  • Currently 4/5
8 ounces (2 cups) elbow macaroni
salt and pepper
2 large eggs
1 (12-oz) can evaporated milk
2 (10-oz) cans Ro-tel tomatoes, drained
4 tablespoons unsalted butter
12 oz (3 cups) pepper Jack cheese, shredded
1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Meanwhile, whisk eggs, half of evaporated milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl.
2. Drain pasta and return it to pot. Add tomatoes and butter and cook over low heat until butter is melted. Stir in egg mixture and half of cheese. Cook, gradually stirring in remaining milk and cheese, until mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste. Serve.
I made it with 8 oz of pepper jack plus 4 oz of cheddar. I also did not add the second half of the milk and it was still too liquid-y for us. I also only used one can of tomatoes.

Sherree Wolfgang

Member since Sep 2010

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