A macaroni and cheese with mexican red salsa (salsa roja)

A recipe for a true baked macaroni and cheese, a well streamlined recipe I found taking advantage of the combination of cheese and salsa that has always been appreciated over nachos, so let's try this in a baked macaroni now!

Ingredients for four guests:

* 1 lb. pasta (macaroni elbows, typically!)
* 3 cups (750 ml) milk (partially skimmed)
* 1/2 lb. package of low-fat cheese
* 1 lb. (2 cups) shredded sharp orange cheese
* 1/3 cup (75 ml) all-purpose flour
* 1/2 cup (125 ml) freshly grated Parmesan
* 1 to 2 tablespoons teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 250 ml (1 cup) mexican tomato salsa
* 4 green onions, thinly sliced
* 1 cup (250 ml) breadcrumbs butter

Procedure:

Step 1: cook the pasta

Boil the macaroni pasta following to the minimum time suggested by the package, or 2-3 minutes less - or about 6-7 minutes. Rinse under cold running water. Drain and pour in an ungreased baking pan, large enough for all of the pasta plus a bit more room for the cheese sauce...

Step 2: preparing the cheese

Cut cream cheese in half inch cubes, reserve. Grate all the cheddar; in a small bowl, mix it with the flour. Reserve separately.

Step 3: Mix the sauce with the pasta

Preheat oven to 350 °F; pour the milk into a large saucepan over medium heat and heat until it smokes - do not boil. Stir the cream cheese cubes in the hot milk and stir until evenly distributed. While stirring, add the cheddar-flour mix we did, and the Parmesan, mustard, salt, paprika and cayenne pepper. Stirring constantly, cook until cheese is melted and sauce is smooth.

Step 4: Bake...

Pour this in the macaroni and gently mix; and the salsa and green onions. Level the top. Cover with aluminum foil and bake in center of oven 30 to 35 minutes or until mixture begins to boil - ten minutes before the end of baking time, uncover and sprinkle with breadcrumbs then finish baking.