Macarronada Ranchera (Mexican Mac & Cheese)

By DomesticMuse

"Ranch-Style" Macaroni is a simple custard-style macaroni and cheese dish enhanced by the flavors of tomatoes, garlic, and bay leaf. Depending on whether this is a main course or a side, serves 4-6.

Ingredients

• 8 oz. elbow macaroni or other pasta of your choice
• 2 c. shredded sharp cheddar cheese
• 1/2 t. dried oregano
• 1 t. salt
• 4 garlic cloves, crushed
• 1/4 c. melted butter
• 1 onion, chopped
• 2 T olive oil
• 1 14 oz. can diced tomatoes
• 1 bay leaf
• 1 c. milk
• 2 eggs

Preparation

Step 1

Preheat oven to 325 F.

Spray a 2-qt. casserole with non-stick spray.

Cook macaroni in plenty of boiling salted water until barely tender (a little firmer than al dente). Drain and place in greased casserole dish.

Combine the hot macaroni with butter mixed with salt, pepper, 2 cloves garlic, crushed, and oregano. When cool, fold in cheese.

Heat olive oil in a medium saucepan and cook onion until softened, about 5 minutes. Add remaining 3 cloves of garlic, crushed, and saute 1-2 minutes longer. Add the bayleaf and tomatoes. Bring mixture to a boil, cover, reduce heat and simmer 15-20 minutes. Add salt and pepper to taste. Spoon over macaroni mixture.

Beat the eggs and milk together and pour over the casserole. Bake 20 minutes, or until the custard is set.