Santa Fe Macaroni & Cheese

I’m not sure if I know anyone who doesn’t love Mac N Cheese!  This creamy macaroni and cheese is made with Jones Dairy Farm Canadian Bacon, cheddar and Parmesan cheeses and is topped with fresh Pico de Gallo and avocado for a delicious twist. I must say it’s probably the most delicious Mac N Cheese I’ve ever had and can easily be made on the stovetop  in less than 30 minutes. 

Jones Dairy Farm is a 7th generation family owned and operated company that has been around for more than 130 years. They use real, natural ingredients, original recipes and time-honored traditions to create distinctive and timeless products. The naturally smoked Canadian Bacon slices are certified gluten-free, packed with 10 grams of protein per serving, and smoked with real hickory chips for a rich and satisfying flavor, it truly complimented this creamy mac n cheese perfectly. Visit the Jones store locator to find their products near you.

Santa Fe Macaroni & Cheese

Ingredients:

3/4 pound elbow macaroni.

3 T. butter

3 T. all -purpose flour

1 cup chicken broth or stock

1 ½ cups milk 

Pinch of ground nutmeg

1 T. dry mustard

2 cups shredded sharp cheddar cheese.

1/2 cup grated Parmesan cheese.

1 package Jones Dairy Farm Canadian Bacon.

Salt & Pepper to taste.

Method

On the stovetop bring a large pot of salted water to a boil, add the elbow macaroni and cook until slightly al dente.  Drain and set aside.

Cut each slice of the Canadian bacon into 4 pieces.  Heat a skillet to medium high heat.  Add the Canadian bacon and cook for 3-4 minutes until it just starts to brown and juices are released.  Remove to a plate and set aside.

In another large pot heat butter on medium heat, whisk in flour to form a roux and cook for one to two minutes until thickened.  Whisk in the stock and then milk and continue to whisk until the sauce thickens.  Season with salt, pepper, nutmeg and dry mustard.  Mix in the cheddar and parmesan cheeses and whisk until well blended and creamy. Add the Canadian bacon and blend well.

Mix in cooked elbow macaroni and blend well until evenly combined.  Add desired amount to a bowl and top with the fresh Pico de Gallo, avocado and pickled jalapeno.

Makes 6-8 servings.   

Fresh Pico de Gallo

1 plum tomato diced.

2 T. red onion chopped.

2 T. green bell pepper chopped.

Juice of a lime.

Fresh chopped cilantro. 

Salt & Pepper to taste.

Add all ingredients to a small bowl, mix well and adjust taste as necessary by adding more lime juice, salt, cilantro etc.

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