Hi friends! I don’t have much to say today other than hello, I love you, I think you’ll really like this mac and cheese, and you’re the best.
Okay maybe a few more words than that.
At work the other day, a local taco place catered lunch. One of the sides was this mac and cheese that was absolutely & completely the best macaroni and cheese I had ever tasted in my life.
I started freaking out to Brig that I had just tasted the best macaroni and cheese of life and it was literally all that occupied my thoughts. I was determined to recreate it.
I knew there was something different about it, so I searched and searched online until I found their menu and boom. Just as I suspected, there was chimichurri thrown into the mix.
And so, I present to you: 4 Cheese Chimichurri Mac & Cheese. The Best Macaroni and Cheese of Life.
Just in case you’ve never heard of chimichurri before, it’s a magical herby green sauce. This recipe will leave you with a little extra and I highly recommend pairing it with beef, chicken, or shrimp! Oooh or salmon! YUM.
Traditionally, chimichurri has quite a bit of olive oil thrown in the mix but because I was stirring it into so much cream and butter, I decided to leave it out. (In case you wanted to know.)
This dish is just the perfect blend of traditional comfort food & something a little snazzy, and I think you’ll like it a lot. There’s a ridiculous amount of cheese (as can be deduced by the title) and I wouldn’t have it any other way. It’s herby, slightly spicy, and delightfully indulgent. Skinny mac does not belong here today, my friends. No sirree.
16 oz dry elbow pasta
4 oz pepper jack cheese, shredded
8 oz white cheddar cheese, shredded
8 oz monterey jack cheese, shredded
4 oz mozzarella cheese, shredded
4 T unsalted butter
1/4 c flour
2 c heavy cream
1 c 1% milk
crushed tortillas chips, for topping
for the chimichurri:
1 bunch parsley leaves
1 bunch cilantro leaves
2 t minced garlic
2 T fresh lime juice (about 1 or 2 limes)
2 T red wine vinegar
1/2 t dried oregano leaves
1/2 t cumin
1/4 t course sea salt
1/4 t red pepper flakes
1/4 t ground black pepper
1/2 yellow onion, chopped into large chunks
Preheat oven to 350.
Cook pasta according to package directions and set aside.
Combine all chimichurri ingredients in a food processor and pulse until a pesto-like consistency. Set aside.
In a large saucepan on medium heat, melt the butter. Whisk in the flour and let bubble for 1 minute. Whisk in the heavy cream and milk and continue whisking until it starts to thicken. Carefully add in all of the cheese and stir until melted. Take about 1/2 c of the chimichurri (or more, to taste) and stir into the sauce. Fold the macaroni noodles into the sauce.
In a lightly greased 9 x 9 pan, pour in the macaroni & cheese and top with crushed tortilla chips. Bake for 25-30 minutes, until the tortilla chips are golden & the cheese is bubbly!