Ingredients

The following ingredients have 4 Servings
  • 1 Sweet onion (chopped)
  • 2 cloves Garlic (minced)
  • 1 Tablespoon olive oil
  • 8 Cups Water
  • 2 teaspoon Salt
  • 1 pound Elbow macaroni
  • 2 Tablespoons Unsalted butter
  • 15 1/2 ounce can Tomato sauce
  • 2 teaspoons Tomato bouillon
  • 1 cup reserved pasta cooking water
  • 1 teaspoon New Mexico Chile Powder (or ancho chile pepper, or 2 - 3 shakes of hot sauce)
  • 1/2 teaspoon Mexican Oregano
  • 3/4 cup Pepper Jack Cheese (grated)
  • 3/4 cup American cheese (grated or cut into chunks)
  • 1 teaspoon cider vinegar

Instruction

  • In a large skillet, saute onion and garlic in oil for about 5 minutes. Add garlic and cook until fragrant. About 1 minute. Remove from heat and set aside.
  • Bring water and salt to a boil in a large saucepan. Add macaroni and cook according to package instructions. Reserve 1 cup of pasta cooking water before draining. Place the tomato bouillon in the cup of hot pasta water to dissolve.
  • Return drained pasta to the pan. Stir in reserved pasta water/bouillon, butter, tomato sauce, cheese and spices. Add onion and garlic mixture. Once the cheese is melted and pasta is well mixed, add the cider vinegar and stir.
  • If you'd like to take the additional time, remove the stovetop mac and cheese to an oven safe pan. Top with sliced tomatoes and sprinkle the tomatoes with a little more cheese. Broil until cheese is melted and just starting to brown.