1-Getting started with Mexican Mac N Cheese: Begin by bringing 8 cups of water, 1 teaspoon of salt, 1/4 medium onion, 1 large garlic clove, and 1 bay leaf to a boil in a saucepan over medium-high heat. This base infuses the pasta with extra flavor right from the start.

2-Next: add the 8 ounces of macaroni pasta and cook for 10 minutes, then drain it while keeping the onion and garlic aside. In a blender, combine 8 ounces of shredded or cubed cheddar or American cheese, 1 roasted red bell pepper, 1 cup of Mexican crema, and the reserved onion and garlic until smooth. This creates a creamy sauce that’s full of taste.

3-Now: melt 2 tablespoons of butter in a skillet over medium-high heat and add the blended sauce, cooking for about 3 minutes while seasoning with salt and pepper to taste. Mix in the cooked pasta and stir well for an additional 2 minutes to coat everything evenly. Serve immediately, garnished with optional crushed red pepper, and remember to add a few tablespoons of milk when reheating to keep the sauce creamy.