Today’s Macaroni and Cheese

• milk↗2 cups
• butter↗4 tablespoons
• flour↗1⁄4 cup
• good quality salsa (Rick suggests Frontera brand Roasted Jalapeno Tomato, or Roasted Poblano Tomato)↗2 cups
• shredded cheddar cheese↗3 cups
• kosher salt (about 1 1/2 teaspoons)↗

  (about 1 1/2 teaspoons)

• dry pasta (elbow macaroni, cavatappi, rotini, or fusilli)↗1 lb
• chopped fresh cilantro

Step-by-step instructions

1. 1

   Fill a large pot with about 6 quarts water and place over high heat.

2. 2

   Warm the milk in a small saucepan over medium heat, or in a glass measuring cup in a microwave, for about 1 minute.

3. 3

   In a medium saucepan, melt the butter over medium heat, then stir in the flour—whisk until the mixture turns a deep golden, about 2 minutes.

4. 4

   Add in the warmed milk all at once and continue to whisk constantly until the mixture thickens and comes to a full boil, 4-5 minutes (whisk diligently and there will be no lumps).

5. 5

   Stir in the salsa, remove from heat, then stir in the cheese, stirring until cheese is melted.

6. 6

   Taste and season with salt.

7. 7

   When the water comes to a boil, add in pasta.

8. 8

   Stir so no pieces stick together; boil until pasta is al dente, about 8-10 minutes.

9. 9

   Drain pasta well and return to the pot.

10. 10

    Stir in the cheese sauce, then spoon mixture into a serving dish; sprinkle with cilantro.

11. 11

    *If you want a crusted macaroni and cheese—spoon mixture into a buttered baking dish; top with ½ cup bread crumbs mixed with 1 tablespoon melted butter and bake at 375° for 10-12 minutes, until richly browned and crisp.