Southwestern Macaroni and Cheese with Adobo Meatballs Recipe
Add a photo
1 of 2 Photos

Southwestern Macaroni and Cheese with Adobo Meatballs

By: Javagoddess  
"A smooth and surprising macaroni and cheese recipe with savory Mexican meatballs that will make you say 'Ole! Gimme more!'"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 189 people have saved this

Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1 (8 ounce) package elbow macaroni
  • 3/4 pound lean ground beef
  • 3 tablespoons adobo seasoning
  • 2 teaspoons powdered jalapeno pepper
  • 2 teaspoons olive oil
  •  
  • 2 teaspoons butter
  • 1/4 cup cream
  • 1 cup light sour cream
  • 4 cups shredded Cheddar cheese
  • 2 cups fat-free cottage cheese
  • 1/2 cup crumbled cotija cheese
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh cilantro
  • salt and white pepper to taste
  • 1 cup canned diced green chiles

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 586 | Total Fat: 36.4g | Cholesterol: 121mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2007 by trooworld 
I made this tonight and am eating it right now. I was not sure what "adobo seasoning" was,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by kandhon 
I've made this twice and it's really good. The other poster mentioned it being liquidy, which... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2009 by P-Noodle 
This is very good, though I did omit the jalapeño because we like our food milder. The sauce... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2008 by HOOSIERENVY 
I personally liked the macaroni and cheese a lot, but hubby and kids did not. No one liked... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?