Mac 'N Cheese Mexicano
Pasta a la Mexicana
Recipe Yield
8 to 10 servings
Cooking time
50 minutes
Rate this recipe
Ingredients
- 1 pound penne or elbow-shaped pasta
- 3 large poblano chiles rinsed, stemmed, seeded and cut into large chunks, about 3/4 pound
- 3 cups milk
- 4 tablespoons unsalted butter plus more for buttering the dish
- 6 tablespoons all-purpose flour
- 3/4 teaspoon kosher or coarse sea salt or to taste
- freshly ground black pepper to taste
- 3 cups grated Monterey Jack or mozzarella cheese plus 1 cup for topping
- 1 cup grated Pecorino Romano or Parmesano-Reggiano cheese plus 1/2 cup for topping
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 1 cup corn kernels shaved from the cob or thawed from frozen
- 1/2 pound chopped zucchini (about 1 medium zucchini)
- 5 to 6 slices of bacon fried and cut into chunks (optional)
- 1/4 teaspoon kosher or coarse sea salt or to taste
To Prepare
- Bring salted water to a boil in a large pot and cook pasta until al dente, about 8 to 10 minutes. Drain.
- Preheat the oven to 400°F. Butter a large baking dish.
- In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon to make sure you get mostly liquid.
- In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make a roux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.
- In a large skillet set over medium heat, heat the olive oil. Add the onion and cook until completely soft and translucent, about 6 to 8 minutes. Add the corn kernels and cook for a couple minutes. Add the zucchini, sprinkle with the remaining 1/4 teaspoon salt, mix well and set aside. We don’t want to cook the zucchini here, as it will cook in the oven.
- In the large pot, where the pasta was cooked, add the drained pasta, poblano chile sauce and sautéed vegetables, gently toss to mix. If using fried bacon, add it in here! Pour into a buttered baking dish, top with the remaining grated cheeses and place in the oven until the top layer of cheese has melted and begun to crisp along the edges, about 25 to 30 minutes. Serve hot.
Comments
151comments inMac ‘N Cheese Mexicano
JM
Nov 26
This was so good! I left out the veggies (corn and zucchini) and added some garlic, jalapeño, and chili flakes while sautéeing the onion. Would make again
Pati Jinich
Nov 27
Yummy! Sounds really good JM, so happy that you liked this recipe!
Catherine A Dempsey
Apr 19
I cannot eat corn. I’d like to add some drained fire roasted diced tomatoes to this recipe. Patti what do you think? I’m excited to try this recipe for Cinco de Mayo! Love your recipes so much! Thank you! Catherine
Pati Jinich
Jun 06
If you cannot eat corn, just leave it out Catherine, and if you want to add tomatoes, sound good to me, just make sure you perfectly drain them 🙂
Ben
Dec 03
Did a keto version of this by swapping out barely steamed cauliflower for the elbow macaroni. Threw in some Mexican chorizo with the bacon. Yum!
Pati Jinich
Jan 02
Such a great idea, thanks for sharing Ben!
Cynthia
Nov 23
Hi Pati!
You’re the best! For the corn, if I do the cob, do I put it in without boiling? Thank you ahead of time!
Pati Jinich
Jan 01
Yes, those would be cooked when sautéed with onion 🙂
Scott
Jul 08
I dont understand this comment: In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon to make sure you get mostly liquid.
Are you throwing out the liquid runoff and just keeping the thick part?
Pati Jinich
Jul 20
Totally the other way around Scott. Remember you must have pureed the peppers until completely smooth so most of the mixture will go through the strain and just some bits of poblano will stay there, those are the ones you don’t want, you want your sauce to be silky and perfect 🙂
AL P
May 03
This is an absolutely fantastic recipe Pati! The best mac n cheese I’ve ever tasted. My entire family loved it and I make it for them almost every week. I did add a Serrano pepper along with the poblanos for some extra heat. Worked out perfectly.
Pati Jinich
May 17
Yay! So happy you guys liked this recipe, un abrazo to all 😉
Kurt Y
Apr 04
You’ve done it again, Pati!!! This is the best mac n’ cheese ever – a lot of work but well worth the effort. My family loved it.
Next time I’m going to add more corn; I want a little more of the crunch and sweetness.
How do you say “Yum, yum” in Spanish?
Pati Jinich
Apr 04
Haha, so glad everyone enjoyed this recipe Kurt! I guess yum translates to ñomi 🙂
Delilah S.
Mar 04
Plan to try this weekend. Chane up from traditional & sounds amazing
Pati Jinich
Mar 06
Yay, let me know how you liked it Delilah!
Reynold Ramirez
Mar 04
Gotta try this, thanks for sharing
Pati Jinich
Mar 06
Hope you liked it Reynold!
Ron A
Mar 01
I don’t think I can say enough about this dish. The flavor here goes way beyond any mac & cheese you’ve ever had. It is simply amazing. And if this is the first time you’ve ever made mac & cheese with a roux, I guarantee, you will never go back. Enjoy!
Pati Jinich
Mar 02
So glad you enjoyed this recipe Ron, yay!
Elise Alvarado
Jan 27
Hugs & kisses to Yr Boys 😇
Pati Jinich
Feb 08
Gracias Elise!
Jeannie
Jan 19
Could you use something else besides zucchini my family does not like it
Pati Jinich
Jan 22
You could either leave it out or use mushrooms instead 🙂
Brian Muchow
Oct 31
I have 2 of your cookbooks and we have made many of the recipes. Everything has been delicious. We especially love the poblano Mac and cheese and green rice. I have seen every episode Patis table. We be love you.
Pati Jinich
Jan 04
This is very kind of you Brian, I can see you love cooking with poblanos as much as I do 😉
matt
May 29
i make this often and it is delicious. It is super easy and different. I highly recommend any of Pati recipes and try to get them out there often. I never have leftovers when i make it
Pati Jinich
Jun 10
Thanks so much for the kind review Matt, you are awesome!
Annamaria
Dec 20
Can you make ahead?
Pati Jinich
Dec 21
Of course Annamaria, prepare it and keep it in the fridge until you are ready to bake it. Enjoy!
Jill B
Nov 20
This was so good! I made it last night and it is definitely a keeper! I added garlic to the chilis when I blended, added a bit of the pureed chilis to the sauce, and used a mix of cheddar and pepper jack cheese. Yum!
Pati Jinich
Nov 22
Great additions Jill, so glad to read you liked it!
Annamaria Carson
Oct 03
Made this tonight for my husband and I. Cut the recipe in half because only two of us. Oh my! So delicious. Thank you for your great recipes. Tomorrow your carnitas recipe. Thank you.
Pati Jinich
Oct 04
Thanks to YOU Annamaria! Glad you liked the pasta and hope you will enjoy the Carnitas today 😉
Amanda
Sep 17
You’re recipes NEVER disappoint!! This was so good! I will definitely be making again in the near future:)
Pati Jinich
Sep 18
Gracias Amanda, love to know you liked this recipe, enjoy 😉
Connie Ledbetter
Sep 04
I made a mac and cheese before reading your great recipe. I just added some sliced chorizo and a can of minced chiles. Everyone loved it.
Pati Jinich
Sep 04
Good idea Connie 😉
Susie
Aug 07
Pati. I notice that you sometimes use a tapered saucepan. Can you tell me the brand and the size of that pan? It looks like it would be great for reducing sauces.
Pati Jinich
Aug 11
Hey Susie, I think I have a Cuisinart and a Faberware, not sure which one you are talking about.
Dianekirkland
Mar 05
Try searching on saucier pan. I have an All Clad that has a nice taper; bought it 30 years ago. Restaurant supply stores have less expensive versions….
diana
Jul 03
Pati, i made this today and it’s mouth-wateringly incredible!
i added a lot of minced garlic, a serrano, and the next time i make this, i’ll leave the seeds intact, since they get strained anyway. it wasn’t very spicy. but oh, so tasty!! i can’t wait to make this again. <3
aqui te dejo mi foto. 🙂
https://i.imgur.com/BgFn2rK.jpg
Pati Jinich
Jul 04
Yay Diana, your M&C looks delicious! Great job and great additions to the original recipe, bravo!
Nina Markovic
Jun 23
I’m making this amazing creation today! My mouth is already watering.❤️
Pati Jinich
Jun 23
You will not be disappointed Nina 😉 Let me know how you like it!
Denise Manuell Hook
Jun 20
I can’t wait to make this ❤️😍😋😍🥰
Pati Jinich
Jun 20
Thanks so much Denise, enjoy!
Alex Papaleo
May 03
super Delicioso!!
Pati Jinich
May 03
Gracias Alex, que bueno que te gusto 😉
Angela
May 01
Very good recipe. I went with the no pasta and reduced the liquid. Very tasty and a nice change from rice and beans.
Pati Jinich
May 11
Yay Angela! Glad you liked it 😉
Erika
Oct 07
Yum!
Evelyn
Sep 17
Patti, I found your cookbook at our library. I tried this recipe. Es fabuloso! Thank you so much.
Pati Jinich
Sep 18
That’s wonderful, Evelyn!
velia
Aug 23
Yo le agrego chiles, jalapenos o serranos, segun lo que tengo a la mano. Y ahora que tenemos Manchego en el super Mexicano, uso en vez de los quesos US.
Pati Jinich
Aug 24
Super!
Donna Mathre
Jul 14
this sounds delish ! I being an American girl .love my mac and cheese . But this makes my mouth water . so I will definately try it !! I am sure it is perfect ! thank You Pati !
Pati Jinich
Jul 15
Hope you love it, Donna.
Kylee
Jun 15
We watched you make this on Create TV last night and were inspired. Made it for dinner tonight and it was amazing!! Will definitely be making it again! Thanks for the great Recipe!!
Pati Jinich
Jun 18
Love that you were inspired, Kylee!
Rose Hawley
Jun 05
Looks so unique and delicious! Thank you Pati, love your show on Create
Pati Jinich
Jun 06
Thank you Rose!
Mike
Mar 14
I want to make this Mexican Mac and cheese but I was wondering if you could use any other kind of Mexican cheese just to keep it authentic I’m the only one that eats spicy so I can only make 1/2 the recipe.
Pati Jinich
Mar 29
Oaxaca Cheese and Cotija Cheese would work to substitute for the mozzarella and parmesan, Mike. Enjoy!
Lorena Vargas
Nov 24
Hi Pati,
I ❤ your show. All your recipes look delicious and the recipes I’ve tried come out great. This recipe is by far my favorite. The flavors bring back a mix of childhood memories of my mom’s cooking. This Mac ‘n Cheese Mexicano now has a permanent spot at our Thanksgiving dinner. Thank you
Pati
Nov 24
Yay for a permanent spot at the Thanksgiving dinner! So happy to hear that, Lorena.
Ron A
Mar 01
Dear Pati,
You have absolutely the best cooking show on TV and you are now my favorite chef. I’ve been following you now for almost 2 years.
Pati Jinich
Mar 02
Thanks so much for tuning in Ron, hope you’ll stick with me for at least another 2 🙂
Florencia
Nov 10
This Mexican macaroni is delicious thank you for your birthday I always cook it on Thanksgiving Day for my family they just love it thanks
Pati
Nov 10
Have a wonderful Thanksgiving, Florencia!
Laura Tosto
Oct 08
Pato, this looks delicious! What would you recommend serving it for a dinner?
Pati
Oct 09
Oh any salad would go really great with it…like: http://patijinich.com/pati_2020/recipe/arugula-avocado-salad-with-date-and-walnut-vinaigrette/ or any veggies like: http://patijinich.com/pati_2020/recipe/roasted-broccoli-cauliflower-with-queso-cotija-dressing/ And lots more on my site.
Erin Stark
Sep 03
I make this for my daughters on St. Patrick’s day so we can have funny green food that isn’t dyed, and they ask for it all year! So yum, tasty and not too spicy. We love it!
Pati
Sep 05
Oh that’s awesome! I’m so happy to hear that family loves it, and say hi to your daughters for me, Erin.
Margaret
Dec 10
We were watching older episodes of your show online, and when my husband watched you prepare this one, he turned to me and said, “I want that.”
So I made it tonight, and it was warm and spicy and delicious! The perfect dish for a dreary wintry day. (I also might’ve eaten the crispy cheesy bits stuck to the side of the pan. They’re the best part!)
Pati
Dec 11
Oh those crispy bits are delicious!
Lisa D
Nov 24
When I saw this episode, I had to make this for Thanksgiving and it was loved by all! What a fabulous recipe. So cheesy and full of flavor. Love your show and can’t wait to make more of your recipes!
Pati
Nov 28
Thank YOU Lisa!
Yesenia
Nov 14
Hola paty yo veo tus programas pero no hablo Ingles ,bueno poquito pero me gustaris que traducieras o pusieras subtitilos porque tus resetas se ven apetecibles o aunquesea tus resetas poder verlas en ESPAÑOL porfa no nos quedes mal .saludos
Pati
Nov 15
Vamos a tener todo el sitio en español en un par de semanas…
Erin Barker
Sep 25
This was so easy I did from memory except I added a handful of chopped cilantro to the zucchini mixture. It’s cooking now and I can’t wait! But I know if it tasted good going in the oven then it’s even better coming out. Thank you for this. ?
Pati
Sep 25
Thank YOU Erin!
AnnieG
Feb 26
Hi Pati and greetings from Montana! I always make a new recipe exactly as it is. This was perfection just as you said! My husband loved it! Gracias and mucho gusto! Annie
Pati
Feb 27
Annie I’m super happy you and your husband enjoyed the mac ‘n cheese!
gadlaw
Oct 21
I’ve done a version of this three times. Basically I roast the Poblano Peppers, peel them, de-seed them then chop them and blend them with milk and some flour in the blender and I don’t strain out the bits, a bit of green with the macaroni seems fine to me but then still do the rue with oil and flour then pour the Poblano milk mix in the pan until thickened. I go ahead and use an 16oz of extra sharp cheddar blended into the mix after it thickens. Mix with a 16oz elbow macaroni that’s been cooked, drained and cooled and after that 12 oz of bacon cooked and chopped. A bit of grated cheese on top with some Italian Bread crumbs, cover and put in the refrigerator until it’s time to cook it in the oven. Good times. I would have never thought to experiment with the Poblano peppers if I hadn’t seen Pati blending that on the show as I flipped through the channels and saw her and then stayed for the rest. 🙂 Good stuff.
Pati
Oct 25
😉
How To Make American Mac N Cheese | Porazi1
Jun 10
[…] Pati Jinich » Mac ‘N Cheese Mexicano – Can’t wait to try your Mac and cheese…we have loves a chipotle Mac and cheese at a local restaurant this is going to be a perfect substitute and new favorite. […]
Karin Robinson
Jul 12
Dear Pati,
Omg, I made your mac’n cheese mexicana today and we couldn’t stop eating it! In addition to that my husband made cabbage with sausage and pork chops from the smoker. We both enjoy your show and the love of cooking together. Thank you lady! You are blessed
Karin and Garrett Robinson
Pati
Jul 13
Hi Karin, Thank you for your message! Sounds like a wonderful meal — so happy you guys tried the Mac ‘n Cheese!!
Mac ‘n’ Cheese a la Mexicana (a.k.a. Mexican Mac ‘n’ Cheese)
Mar 07
[…] fall I was making my bridal bouquet and watching PBS and was completely enticed by Pati’s Mac ‘n’ Cheese. Since then I have made it multiple times and am just as infatuated with […]
Melissa Gonzalez
Sep 27
Hi Pati..
I just saw your episode and have to say your recipes were mouth watering.
I am going to cook the macaroni and the chicken wins tomorrow.
Pati
Sep 28
YAY!
LMK
Sep 07
Hey Pati,
I cooked this with the modification of cooking the veggies in the bacon grease and adding some bacon on top – I was taking it to a “Bacon-Off Party” and everyone liked it!
My boyfriend is from Mexico and I’m from the States, so we always enjoy watching your show and it’s a great conversation starter for us to share our cultures with one another. The different places you visit every week introduce me to new places I’d like to vacation and eat all the time! Keep up the amazing work!
Pati
Sep 08
Will do! Stay tuned for new episodes, I go visit other places in Mexico ; )
Rosanna
Sep 03
You, know, Emily, you are correct! I just wanted Pati to get the feel of the word no one can pronounce. Coming from New England, there is a town called “Worcester” (As in Mass.) that many have problems saying. By the way, Emily, there is no “E” in my name.
Let us get back to Pati’s delicious, spicy, and excellent cooking. As Jack Pepin says “Happy Cooking”.
Rosanna
Silicon Valley
Caris O.
Aug 31
I used crab meat instead of bacon… I loved how all the flavors came together!!
Pati
Aug 31
Oh! That sounds delicious!
Emily
Aug 29
Roseanna; I liked you cooking comments, but more commonly Worcestershire is pronounced “woosh-te-sure”. Keep cooking. Emily
Misty
Nov 10
Where I come from, we call it Lea & Perrins or we don’t use it! ☺️
Rosanna
Aug 28
“Pati, finally, I made the mac ‘n’ cheese dish”. May I say it was “SMOKING”. The second time I made it I did not have pecorino cheese, therefore, I made it with the best Wisconsin sharp cheddar cheese – it was still great. In addition, I like cooking with the white onions since, I have a tendency to use sweet onions, only. I am looking forward to trying many of your recipes..”you can cook, girl”. By the way “Worcestershire is pronounced, sounds, like (Woo-chess-shy-er)”.
Peace!
Rosanna (of Silicon Valley)
Camille
Jul 07
Hi Pati. Just saw this episode and my husband actually clapped when you added the bacon to the mac and cheese. We LOVE your show and use your recipes at least once a week. Thank you for explaining things so well!
Pati
Jul 07
So funny! I’m thrilled to hear you use my recipes often!!
Marlene
Jul 02
Hi Pati,
I’m so excited to make this recipe for a Mexican themed, July 4th party. Can I make it a day ahead or is it best to make it the same day? I want to make extra to keep for myself. How long will it keep? Can it be stored in the freezer or would the cheese not thaw properly? Lots of question but this looks so yummy…I can’t wait to taste it.
P.s. I love the YouTube video of you preparing this recipe. You are so easy to understand, step by step, instructions beautifully done. I enjoyed the end where you talk about your boys love for bacon.
Thanks,
Marlene
Pati
Jul 02
Thanks, Marlene!
Yes, you can make it ahead and jet refrigerate and place back in the oven, covered, before you are ready to eat it. It is incredibly delicious just out of the oven too…
Bill
Jun 22
Hello Pati,
Love your show. We tried the mac and cheese recipe……WOW. It was great. The zucchini and corn really add a nice touch. We plan to make this part of our culinary repertoire from now on.
Best of luck,
Bill
Pati
Jun 22
Oh that just made my day, Bill!
Irene
Jun 09
I am looking forward to maling this reciep. Since I already have roasted poblanos in my freezer I’m thinking of using them instead. I think the flavor of the roasted poblanos would give a great flavor. I would also like to know why strain the poblanos when you could use it all? Also, kudos on your reciep on the Mexican Lasagna. The first time I made it I thought it was too much just for me so I was going to send the better part of it home with my son-in-law so my daughter would not have to cook dinner that night. Once I tasted it I was hooked. Over the next day ot two I ate the whole thing. It was simply delicious.Of course I had to make one for my daughter and son-in-law they loved it. Thanks Pati.
Pati
Jun 11
Hola Irene, So happy you are going to try this recipe. It will be fantastic with the roasted poblanos & you don’t have to strain the poblano puree — it will just be a less smooth sauce, but will have lots of poblano flavor.
Michelle
Jun 09
Dearest Pati,
I watch your show religiously–even at 2:30a.m.!! [lol] Your Mexican-ized American classics episode is my absolute favorite! The mac n cheese looks CRAZY good. Bacon makes everything better, right? I was watching this episode recently and my Mother was like, “what the? Why is that mac n cheese GREEN?!” lol. When it was finished she said it looked like one to try and I’m thinking I will 😉
Thanks for having the BEST cooking show EVER. You were obviously meant to be doing this. I’ve watched MANY cooking shows over the years (it’s kind of an obsession), but your warmth, humor, and fascinating stories of your colorful culture can’t be matched. I am SO glad I found your show. You’ve got a viewer/fan here for life! 🙂
Pati
Jun 11
Hola Michelle, THANK YOU so much for your message & for watching!! Yes, bacon does make everything better. I hope you make the Mac ‘n Cheese for your mom.
Michelle
Jun 25
Hola again, Pati! Just wanted to tell you that I MADE your Mexi-Mac and it is TRULY..THE..BEST Mac n Cheese I have ever had–and, as a Southerner (Alabama), I have had a TON. I love what the poblanos do to the cheese sauce. Wow. Thank you for a great recipe. It is definitely a keeper!
Michelle
Rosanna
Jun 04
“What’s up Patti?”
Hi, I love, love, your show – and- I am not even Mexican. To me, you have a great personality, and you are right up there with: Lidia’s Italy, and other master chef’s of cooking. I have not tried the recipe, yet, but, I already make ‘Killer mac and cheese’: your recipe is a new twist.
Keep up the good work – in addition – I like the fact that you work in jeans – love your kitchen.
Rosanna
A new fan
Pati
Jun 08
Thanks, Rosanna!!!! I hope you like the Mac & Cheese when you give it a try!
philomena
May 28
Omgoodness !!! In heaven will I be on Sunday when I make the mac n cheese wingsv and brownies!! Gracias !♥
Pati
May 29
I’m so happy you are going to make these! Thank you!!
Julia
May 28
Hello, Pati!
I am enamored with your show and try to never miss it! You are so easy going about cooking and I’ve learned so much!
I particularly appreciate your recipes being so easy for the almost gourmet home cooks ~ like me! 🙂
When I visited Mexico we were served a seasoned black bean paste, sort of hummus like, presented as a condiment on my plate at each meal. It was so yummy! I’ve tried to make it at home but I don’t seem to get the flavor the way I remember it to be. What is your recipe for this Mexican hummus?
Pati
May 29
I think you are talking about refried beans! Recipe here: http://patijinich.com/pati_2020/2009/04/refried_beans/
Julia
May 30
Thank you, Pati!
Ross
May 12
You don’t have to subscribe to TIVO. If you have cable or satellite TV you could buy or rent a DVR directly from the cable or satellite company. Or you can go down to your local discount store and buy a VCR or DVD recorder to record from your cable box or satellite receiver. Instructions how to hook up are in the DVR or VCR box.
Local broadcast TV is free, no subscription cost if you have a TV antenna. Use a VCR or a DVD recorder to record the show from your TV or digital converter box that is connected to a TV antenna if the show is available locally.
Ask some kids how to hook these things up 🙂 They are pretty good with technical stuff.
Emily
May 12
Dear Patti; I. like so many others, I love you show and will wait the whole day for it to come on. Here, in southern California, it doesn’t come on until 4 PM! There are so many things going on that time of day on a Saturday. I so wish it would air earlier. Unfortunately, I don’t have tivo. If I did, I would so record you wonderful program. Emily
Elizabeth
May 11
I made this for Mother’s Day and it was a huge hit with everyone! I’ve been experimenting a lot with mac & cheese lately, and it was so cool to find a more creative, flavorful twist like this.
Also, I’m crazy about the show; it’s totally my favorite part of the local PBS rotation.
Pati
May 11
YEEEEEEEEEY, Elizabeth!
Neal
Apr 28
I absolutely loved this idea, Pati! I really want to try it with fire-roasted poblanos. Do you have any ideas on how to get that deep smokey flavor, but also keep the beautiful color and texture of the original recipe?
Pati
Apr 29
Hola Neal, You can try it with fire-roasted poblanos. Just char the poblanos as you usually do, then seed and chop them, and use them in the recipe as written. It will be beautiful and delicious!!
Vic
Apr 28
Just a quick note, to say Hola, and Gracias.
Just wanted to let you know you solved my dilemma. Being a single gay male in Denver, with friends who are mostly couples, as you can imagine the ability to get a WOW reaction from my peer group is not an easy task. Either its been done, or done better…
We are having our gay pride celebration in June, and everyone usually brings liquor or a dish..
I am above average in the kitchen, but in my group, above average doesn’t cut it, you have to me original, creative, and imaginative, in order to get a sincere nod of approval.
Your Mexican MAC & CHEESE will be the perfect dish to bring to the event. Its basic enough that the younger kids are gonna luv it, but different enough that the adults will want seconds.
Just giving you props, for the idea…
Pati
Apr 28
OMG Vic, my pleasure, I can’t wait to hear what your friends think about it!
Carmen
Apr 23
Loved your Mac N Cheese recipe. Tried it for the first time on Easter Sunday. Had a few friends over and they raved about it. My husband was a little nervous because I had not done a trial run. My friends laughed and said there was always “plan b.” No plan “b” needed it was great and I sent the recipe via e-mail to all who came over for lunch. What a change from regular Mac n Cheese. Soooo tasty. I also included the bacon. Awesome.
Pati
Apr 23
I love your story!!! Delighted to hear there didn’t need to be a plan B…
Ross
Apr 16
Some of our stores and even seed catalogs list Poblano peppers as Ancho Peppers which are dried Poblano peppers.
It is a mystery.
Here is more information about pasilla peppers at Wikipedia:
http://en.wikipedia.org/wiki/Pasilla
Mariya.imon
Apr 13
Hi pati . Long time fan. In my grocery stores the poblano chiles are called pasillas. I cannot find poblano chiles. I shop at Safeway, lucks, raleys and the mexican stores. The poblano a you use are fatter and the chiles I get are thinner. Ughh
Pati
Apr 16
Hola Mariya, Sometimes stores in the U.S. label poblanos as pasillas! Don’t know why they do this!!
Angelina
Mar 31
I happen to see your show for the first time and couldn’t wait to try this. I just made it and it’s the best Mac and cheese I’ve ever had in my life. Thank you so Much for sharing this amazing recipe. I know my family will love it!
Pati
Apr 01
So happy to hear!
anne lewis
Mar 15
Hi, I watched your TV show today and you made a Mexican hotdog. but i cant find the recipe and I don’t remember how you made it.
Pati
Mar 18
Hi Anne, Thank you for watching! Here’s how you make the Sonoran hot dog…Grill a turkey sausage and wrap in bacon, then split in half and add 2 tablespoons of grated melty cheese (such as mozzarella or monterey jack), and place back on the grill. Butter a hot dog bun and heat on grill. Assemble the hot dog in the bun, and top it with sausage, mayo, mustard, ketchup, chopped tomato and onion, and a grilled jalapeño chile. I hope you try it!
Kameko G.
Feb 25
Hola Pati,
I love your show. I just started watching recently on PBS and if I’m not home, I make sure to dvr it. I’m so excited to try all of the “Mexicanized” American recipes. They all look mouth watering. Thank you so much for all of your wonderful work. ;o)
Pati
Feb 25
Thank YOU for your lovely message, makes my work worthwhile.
Ross
Feb 20
Love the show and your recipes. Our satellite TV PBS channels no longer carries your show. It was a pleasant surprise to find it on a semi-local “Create” TV channel off-air via regular TV antenna.
I retouched the online photo of the dish. You may replace your dark online photo with my lightened version at no cost :-). I’m just trying to help you like you help us with your instructional TV show.
Thank you for your show.
http://web.ncf.ca/aq392/AJ261Ross/306-Mac-N-Cheese-Mexicano-546×307-Edited.jpg
Frances Erickson
Feb 18
Estimada Patti!! I love watching your program. We moved to Olympia, Washington from El Paso, Texas. My Mother was from Madera, Mexico and of course I grew up eating amazing Mexican food. As a foodie, I love making new and unique foods. Your program excites me and you make me homesick for the amazing foods and flavors that I grew up with and the way you reinvent foods. You are giving us great recipes that can be made by everyone and sharing the tastes of Mexico with us.
Thank you for your excitement and love that you send us. Benediciones y carino!
Pati
Feb 19
Hola Frances, Thank you very much for your message! I’m happy you found my program!!
Emily
Feb 16
My mouth was watering when watching the mac n cheese episode. I just had to try to get the receipt. Being that we are trying to eat healthier, I will have to try to make it dumbed it down from the way Patti does it. It’s one of those once in a lifetime type dishes.
Kevin
Feb 15
The first time seeing you on TV I felt that I had to try your mac and cheese.
I forgot the bacon, but followed everything else pretty close and it was great. I don’t even normally eat mac and cheese but will do this receipt again!
Kevin
Pati
Feb 16
Yey, Kevin!
Brodi
Feb 15
Can’t wait to try your Mac and cheese…we have loves a chipotle Mac and cheese at a local restaurant this is going to be a perfect substitute and new favorite.
Any thoughts on a recipe I have been wanting to recreate for years. I had a smoky poblano polenta once that I still crave to this day. Just wonder if your milk and poblano trick might work there too.
Pati
Feb 15
I absolutely think so: it would taste incredible.
Emily
Feb 11
Your most welcome.
Emily
Feb 09
Patti, your program doesn’t come on until later in the afternoon. It is so worth waiting for. I am never disappointed. Your recipes are originally imaginable, and you are so enchanting and a delight.
Keep up the great inspirational recipes coming. Emily
Pati
Feb 10
Emily,
Thank you for writing me such a kind and generous email. I am so happy to hear you enjoy my show: thanks for tuning in!
Chris
Feb 09
The repeat of this episode is still playing but I couldn’t wait to print out the recipe for the mac&cheese.
Nata
Feb 08
Hola, Pati!
I’ve been watching your show since its first season, and I absolutely love it! Your clever recipes and and warm personality are a perfect match. And your timing is perfect, too!
Imagine my surprise today as I watched your show featuring American classics with a Mexican twist. Your Mac ‘N Cheese Mexicano, Chipotle Agave Chicken Wings, and Extreme Brownies with Carmelized Pecans look very doable and delicious! I’ve been wanting to make dishes like these but didn’t know how to begin. Now I do!
Thanks for being such an inspiration!
Saludos!
Nata
Pati
Feb 08
So glad you like them, Nata! Send any special requests my way…