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My review
Southwestern Macaroni and Cheese with Adobo Meatballs
Javagoddess
"A smooth and surprising macaroni and cheese recipe with savory Mexican meatballs that will make you say 'Ole! Gimme more!'"
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Ingredients
1 h 5 m servings 589 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper. Roll into small, 1 inch meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.
- While the meatballs are cooking, melt the butter in a large saucepan over medium heat. Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. Stir in the cream, sour cream, Cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. Bring to a simmer, stirring constantly until the cheese has melted. Season to taste with salt and white pepper.
- Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. Slice the meatballs in half, and place onto the pasta cut-side down.
- Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 589 calories; 36.4 g fat; 29.2 g carbohydrates; 35.7 g protein; 121 mg cholesterol; 915 mg sodium. Full nutrition
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Reviews
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Most helpful positive review
10/23/2007
I made this tonight and am eating it right now. I was not sure what "adobo seasoning" was, but I found something by Goya that had the word Adobo on it so I used that. I couldn't find any jalap...
Most helpful critical review
9/22/2008
I personally liked the macaroni and cheese a lot, but hubby and kids did not. No one liked the meatballs. That's a lot of seasoning for the amount of meat, and I followed the recipe to a tee e...
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10/23/2007
I made this tonight and am eating it right now. I was not sure what "adobo seasoning" was, but I found something by Goya that had the word Adobo on it so I used that. I couldn't find any jalap...
5/3/2010
I made this over the weekend for some friends. Although I did change up the recipe (used already made/frozen meatballs and added adobo seasoning to it), still was a hit. I personally thought t...
11/5/2007
I've made this twice and it's really good. The other poster mentioned it being liquidy, which happened the first time I made it. The second time I took my time and really let the cheese melt int...
9/22/2008
I personally liked the macaroni and cheese a lot, but hubby and kids did not. No one liked the meatballs. That's a lot of seasoning for the amount of meat, and I followed the recipe to a tee e...
4/28/2012
The meatballs need help, so season them however you'd like. I was excited to try this recipe honestly. I was a little skeptical of the fat free cottage cheese and the light sour cream. I highly ...
4/28/2012
Disappointing! I wish I read the reviews first before I made this dish, I bet it would've saved the flavors and textures. The fat free cottage cheese was a bad idea!!!
10/7/2011
mac n cheese was ok but the meatballs were missing some flavor! dont know if i will make again
12/28/2010
Delicious! Meatballs: I used ground turkey, added diced onions and garlic to the meat mixture, added chopped jalapeno peppers instead of powder and used less Adobo than called for (used dashes...