Mac and cheese is getting a serious upgrade with one of the most flavorsome sauces in the world: Mole.
This easy-to-make Mole Mac ‘n Cheese adds a rich complexity of aromas to the cheesy pasta, taking its taste to new heights. The recipe itself is quite simple, using a standard mac and cheese combined with the flavors of Doña Maria Mole and a little salsa picante. Together, they pack a wallop of flavor into each spoonful of this classic comfort food.
This is a quick and simple recipe to have on hand, as you can get all of the ingredients at Northgate Market with ease and it doesn’t take too long to make. Thus, it’s ideal for midweek meals or last-minute holiday dishes.
Northgate Market will have the entire recipe coming out in a cookbook early December, but if you want the full details beforehand, you can view it below:
3 cups macaroni noodles
4 cups vegetable stock
1 8.25 oz jar Doña Maria Mole Mexican Sauce
3 tsp salsa picante sauce
2 Tbsp sugar
6 cups shredded Mexican mix cheese
Salt, to taste
1/4 cup cotija cheese
Cilantro for garnish
In a medium saucepan, add a pinch of salt and bring water to boil. Once boiling, add macaroni noodles.
Cook noodles for 7-8 minutes, or until tender, stirring occasionally. Drain water and set noodles aside.
Start the mole sauce by heating vegetable stock in a separate saucepan or pot. Bring vegetable stock to a boil. Then, add in picante sauce, sugar, and Doña Maria Mole Mexican sauce. Stir with a whisk until all of the mole sauce has been incorporated.
Reduce temperature on the mole sauce to low and add shredded Mexican style cheese and salt, to taste.
Transfer the noodles into the Mole Sauce and fold until sauce is evenly incorporated. Once all the noodles are combined with sauce, transfer to a bowl, garnish with cotija and cilantro, and serve.
Created in partnership with Northgate Market