This strategy especially makes sense for those of us who are single or married without kids and property, again something I will never understand. You’re basically getting screwed if you don’t have kids, whatever happened to freedom?
Just think about the number of people out there who intentionally abuse the system by having X number of kids, and those are people who can’t even afford to have kids. That’s just wrong, plain and simple wrong! Whatever, it needs to be said.
Creamy, cheesy, crunchy! A much needed meal on tax day! I hate Uncle Sam!!!
NUTRITION: Whole Wheat pasta is a good source of Protein and Fiber. Milk is a great source of Calcium, Vitamin D, and Vitamin K. It is also has a good amount of Protein. Although high in fat, cheese is a good source of Calcium and Protein. Having said that, this recipe is already reduced fat, however if fat is still a concern, I suggest using Low-Fat 1% Milk and Reduced-Fat Medium or Sharp Cheddar Cheese. Sharp Cheddar Cheese has a bolder cheese flavor so you can really use less than 3 cups of cheese. Note, using low fat milk and reduced fat cheese will affect the texture, flavor, and consistency of this dish. Additionally, I only added 2 tbsp of butter instead of the usual stick of butter for the roux in step #4.
(baked in two trays => 10 1/2″ x 7″ (medium) and 7″ x 5″ (small) baking dishes.
You can also just bake it in one tray by using a 9″ x 13″ (large) baking dish)
- Whole Foods’ Organic Whole Wheat Medium Shells – 1 pound
- Unsalted Butter – 2 tbsp
- All Purpose Flour – 2 tbsp
- Organic Milk 2% Reduced Fat – 2 1/2 cups
- Salt – 1 tsp
- Black Pepper – 1/2 tsp
- Garlic Powder – 1/2 tsp
- Trader Joe’s Taco Seasoning – 2 tbsp
- Whole Foods’ Medium Cheddar Cheese – 3 cups (1 cup for the sauce + 2 cups for the top)
- Whole Foods’ Organic Medium Salsa – 1 (16 ounce) jar
- Lightly Salted Tortilla Chips – 1 handful (crushed in a ziploc bag)
1. Start by heating a pot of water for the pasta.
2. Preheat the oven to 350 degrees.
3. Heat a pot on low heat and add 2 tbsp of butter.
4. Once melted, add flour.
5. Mix for about 1 minute until the flour is cooked.
6. Add milk. Whisk until well blended. Increase the heat to medium and allow the milk to heat up.
7. In the meantime, grate some cheese, roughly 3 cups. I just used my food processor to save time.
8. Once the milk is heated thru and little bubbles form above, add the spices… salt, black pepper, garlic powder, and taco seasoning.
9. Whisk and this is what you should have.
10. Add cheese. Whisk.
11. Check on the pasta water which should be boiling. Season with salt to flavor the pasta. Add the pasta.
12. Back to the sauce, add a jar of salsa.
13. Whisk. Reduce the heat to very low.
14. Grab a handful of tortilla chips and put them in a Ziploc bag.
15. Crush the chips using your hands.
16. Check on the pasta. Once it is cooked thru, drain it.
17. Add the pasta to the sauce.
18. Mix well. Turn off the stove.
19. Transfer to a baking dish that has been buttered.
20. Top with crushed tortilla chips.
21. Top with the remaining 2 cups of cheese.
22. Bake for 30 minutes, 35 max.
23. Voila! Sooooooooooooooooooo delicious!
TELL ME: What are your thoughts on TAX DAY? Do you think the government should just deduct the right amount of tax from your paycheck so we can all avoid tax day? And do you think there should be a limit on the number of kids you can receive child tax credit for?
And for those of you non-US residents, would you try this Salsa Mac & Cheese?