Mexican Macaroni and Cheese
"I adore macaroni and cheese. I could eat a vat of it every day. But, of course, I can’t do that, so once in a while, when I really want to treat myself to something rich, creamy, and very comforting, I make macaroni and cheese. It is a very luxurious side dish for any meal, but it’s great to make as a casserole when you want to stay in, watch movies all day long, and just lounge around the house. A simple salad is all you need to go with it...."
INGREDIENTS
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2 tablespoons olive oil
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4 cups whole milk
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1/2 cup diced shallots
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2 cups ditalini or other very small elbow macaroni
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3 to 4 pickled jalapenos or pickled serrano chilies, minced
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1 1/3 cups grated cheddar cheese
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1/2 teaspoon dried Mexican oregano
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1 cup grated mild jack cheese
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1/8 to 1/4 teaspoon turbinado or raw sugar
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3 ounces (1/3 cup) goat cheese
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8 tablespoons (or 1 stick) butter
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