LONGBRANCH Tex Mex Mac & Cheese
1 lb. ground beef
1 small onion, diced
1 ½ cup LONGBRANCH Bloody Mary Zinger
16 oz. rotini, or double elbow pasta
3 c milk, room temperature
¾ cup LONGBRANCH Bloody Mary Zinger
3 Tb. flour
8 oz. shredded cheddar cheese
8 oz. shredded pepper Jack cheese
1 c crushed tortilla chips
Preheat oven to 375°. Coat a 13 X 9" baking dish with nonstick cooking spray.
Heat a large skillet. Cook ground beef & onion until beef is no longer pink. Stir in 1 ½ c LONGBRANCH ,and cook until liquid is reduced, about 15 minutes. Set aside.
Meanwhile, cook pasta; drain & set aside.
In a medium saucepan, stir together milk, ¼ c LONGBRANCH, flour & salt & pepper to taste. Bring to a simmer & cook until thickened, about 2 minutes. Remove from heat. Stir in 1 ½ cup each of the cheeses until a smooth sauce is formed.
Stir the cheese sauce into the pasta. Spoon half of the pasta mixture into prepared baking dish. Top with the beef mixture, and then the remaining pasta mixture. Bake at 375° for 25 minutes or until heated through. Sprinkle reserved cheeses and tortilla chips over the top. Bake for an additional 5-10 minutes or until cheese is melted & bubbly.