Celebrity chef Bobby Flay visited Phoenix to film a segment of his Food Network series from the Kraft Kitchen. Neighbors and friends accepted the invitation to join the festivities, which included a mariachi band, demonstrations of selected recipes, and the introduction of Ms. Marilou Meyer's newest cookbook Gourmet Gringo. Cameras featured the Kraft Kitchen as visitors mingled around the pool to enjoy Chef Bobby Flay's delicious dishes. During the event, Bev Kraft presented visitors with her favorite, A New Recipe for Arizona.
MEXICAN-STYLE MACARONI
IN MINUTES!
Makes 4 to 6 Portions
1 7.5-ounce package KRAFT Macaroni & Cheese Dinner
2 tablespoons butter or Parkay margarine
¼ cup sliced green onions, with some green tops
1 4-ounce can dices chilies (maybe more)
1 cup milk
dash or 2 of cayenne
dash or 2 of nutmeg
4 ounces Monterey Jack, Emmentaler, or other good melting cheese
of your choice, cubed and room temperature
4 to 6 tablespoons grated queso cotija or Parmesan cheese
Bring large pot of water to a boil. Add macaroni from package and
boil 10 to 12 minutes, stirring occasionally, until soft.
Meanwhile, in a 1½-quart saucepan, melt butter or margarine and
sauté onions about 2 minutes. Add green chilies and cook additional
1 minute. Pour in milk and heat through. Season with cayenne and
nutmeg. Whisk in packaged Cheese Sauce Mix until smooth, then
drop in cubed cheese. Use low heat and stir constantly until cheese
is fully melted.
Drain macaroni and place in bottom of a 1½- quart dish
(or divide among 4 to 6 ramekins or au gratin dishes). Spoon
cheese sauce over macaroni; top generously with grated cheese
and heat under boiler just until bubbly.
This is how I like to take a Kraft package mix and turn it into a
quick - and terrific tasting - Mexican meal.
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