A friend of mine made this recipe and I loved it. I have never been a lover of home made mac and cheese. Yes, you guessed it, I like the boxed kind. I don’t care for the texture of the cheese sauce. It’s usually way too dry and uninspiring. Until I tried this version of Mac and Cheese that is.
This sauce is made with evaporated milk, which gives the sauce a much smoother texture. And you can spice it up if you like, or not. It’s equally good with either American or Cheddar cheese.
From the original recipe that he got from the Mexico in my Kitchen blog, I added some Pepper Jack cheese. You can also add some crushed red pepper flakes or finely chopped jalapeno peppers.
It seems that Mely started her blog for the same reason I did. To leave her most cherished recipes her family has enjoyed over the years, so generations could enjoy them for years to come. I remember my husbands grandmother cooking delicious Italian food. But I have no recipes to make that same food. I think she cooked them without recipes but it sure would have been good to be able to make those same recipes.
One thing I do remember though, is she always threw her raw meatballs directly in hot sauce to cook. She never fried them. And I do the same to this day.
How easy is it to make this Mac and Cheese?
SUPER EASY! 
Just boil the macaroni. 
While its cooking, make the sauce. I just threw everything into a saucepan, cooked until it melted into a creamy sauce, and mixed with the cooked and drained macaroni.
If you like a crispy top, add a little bread crumbs and put in the oven until toasty, but its great all by itself.
You can also add in anything else to this recipe. Some chopped cooked bacon, chopped blanched broccoli, the possibilities are endless. Just make sure it is cooked.
Is this quick enough to make for a weeknight meal? 
YES, YES, YES! It take 10 minutes for the macaroni to cook and 10 minutes for the sauce to cook. Add in maybe 5 minutes prep time and you have a meal in 15 to 20 minutes.
So, the next time you are looking for a quick meal to make before the kids have to go to sports or other activities, this is a great go to. 
Mexican Macaroni and Cheese
Description
Delicious and quick weeknight meal.
Ingredients
casserole elbows or rotini orange or minced jalapeno pepper
Instructions
Place water, salt, onion and garlic in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. Cook for 10 minutes. Drain and reserve the onion and garlic.
Finely chop the onion and garlic when cool enough to handle.
Place cheeses, roasted bell pepper, evaporated milk, butter and reserved and chopped onion and garlic into a saucepan.
Cook for about 3 minutes, stirring from time to time. Season with salt and pepper.
Mix the pasta with the sauce and cook for another 2 more minutes, just enough time to mix well.
Serve immediately. Add some crushed pepper, if desired. If you don’t plan to serve it right away, add a couple of tablespoons of milk when reheating, since the sauce tends to get dry when cold.
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