Chilean Queso de Cabra Mac and Cheese
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Ingredients
Instructions
- 1
**Cook the Pasta**: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
**Sauté Aromatics**: In the same pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.
- 3
**Create the Cheese Sauce**: Pour in the milk and bring it to a gentle simmer. Stir in the aji sauce, smoked paprika, and add the crumbled queso de cabra. Stir continuously until the cheese melts and the sauce is creamy. If the sauce is too thick, add a bit more milk to reach your desired consistency.
- 4
**Combine Pasta and Sauce**: Add the drained macaroni to the cheese sauce, stirring to coat the pasta evenly. Season with salt and freshly ground black pepper to taste.
- 5
**Serve**: Remove from heat and let it sit for a minute to thicken. Serve warm, garnished with fresh parsley or cilantro if desired.
Backstory
This Chilean twist on a classic mac and cheese brings together creamy queso de cabra and a hint of spice, inspired by the bustling markets of Chile. It's comfort food with a touch of local flair!
