2023 March Board Book

Queso Mac and Cheese “My Queso Mac and Cheese is a nod to my Tejana roots,” says Rodriguez. “Queso is king in Texas! I can’t think of a better way to highlight queso than adding pasta to the mix.” Ingredients: 1 pound elbow macaroni 6 tablespoon Real California Butter, plus more for baking dish 6 tablespoons flour 2 cups milk 2 cups Real California Crema Mexicana 1 (10-ounce) can diced tomatoes and green chiles, drained 2 teaspoon salt 1 teaspoon pepper 3 cups shredded Real California Oaxaca Cheese

1/2 cup cilantro, chopped 1 cup tortilla chips, crushed 2 tablespoons Real California Butter, melted Directions:

Preheat oven to 400 degrees. Lightly butter 3-quart baking dish; set aside. Cook pasta in boiling salted water according to package directions; drain.

Melt butter in large saucepan over medium heat. Whisk in flour and cook 1 minute, whisking constantly. Whisk in milk and crema, continue cooking while whisking constantly 6 minutes or until mixture is slightly thickened. Stir in diced tomatoes, salt and pepper and continue cooking an additional 2 minutes. Remove from heat and whisk in cheese until smooth. Stir in cooked pasta, then spoon mac and cheese into prepared baking dish. In bowl combine cilantro, crushed tortilla chips and melted butter. Sprinkle over pasta. Bake for 15 minutes. Serve warm. Puffy Tacos “Puffy Tacos are a true South Texas gem,” Rodriguez explains. “Made from fresh masa, fried until golden and stuffed with ground beef, Tejanos have been enjoying puffy tacos since the ’70s.” Ingredients:

For ground beef: 1 tablespoon oil 1 small onion, diced 1 tomato, diced 2 garlic cloves, minced 1 serrano chile sliced, stem removed and finely minced 1 pound ground beef 2 teaspoons salt

1 teaspoon pepper 1 teaspoon oregano