Adobo Mac n’ Cheese

Tomorrow I’ll be attending Diego’s graduation bright and early.  Though I don’t understand why a college would schedule their graduation for 10:30am on a Friday.  Especially when it’s located in a city.

But I will be there, and it better not rain.  There’s nothing worse than a rained out graduation in a gymnasium.

But I’m going to think about good things, and there’s nothing better than a big plate of melt-y, cheesy pasta.  Unless of course you’re super lactose intolerant, in which case, I am so sorry.

Both my father and brother are mildly lactose intolerant, but thankfully I was spared the evil gene.  I’m not sure what I would do if I could no longer consume cheese.  I practically run on the stuff.

And mac n’ cheese is one of my favorite ways to get cheese into my body.  But one can only make the same version so many times before wanting some variety.  So I decided to make my mac n’ cheese a little more interesting by adding adobo seasoning and using Monterey jack cheese.  The result is a forkful of cheese heaven that I hope will find its way into my life more in the future.

Adobo Mac n’ Cheese

Loosely adapted from Jo Cooks

Makes 4-6 servings

2 cups small pasta (like elbows or penne)

1 Tbsp olive oil

1 onion, sliced thin

2 Tbsp adobo seasoning, divided

2 Tbsp unsalted butter

2 Tbsp flour

1 1/4 cup milk

1 egg yolk, beaten

1 ½ cups Monterey jack cheese, shredded

Preheat oven to 350 F degrees.

Cook pasta according to the package instructions, be sure to cook a few minutes shorter than instructed.  Drain and set aside.

In a medium skillet, add the oil and sauté onions over medium-low heat for 10 to 12 minutes or until golden brown.  Halfway through, add in 1 Tbsp of the adobo and stir to coat evenly.  Finish cooking and set aside.

In a medium saucepan, melt the butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add in other Tbsp of adobo seasoning.

Beat the egg yolk in a small bowl and drizzle 1/4 cup of the hot milk mixture into the beaten yolk, stirring constantly. Stir to combine. Pour egg mixture back into the saucepan and cook for another minute.

Add half the cheese and stir until melted. Add 3/4 of the onions and stir.  Add cooked macaroni and stir to coat.  If your saucepan is too small to fit the pasta, pour the pasta into an 8X8” baking dish, then pour the sauce over it and stir to coat evenly.  Top with remaining onion and cheese and bake for 25 minutes or until sizzling and hot.  Let cool on a wire rack for 5-10 minutes and serve.


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