Recipe
Chilean Cheesy Pasta Delight
Queso Pasta de Chile
4.3 out of 5
Indulge in the flavors of Chile with this mouthwatering Queso Pasta de Chile. This recipe combines the beloved cheesy goodness of Kraft Dinner with traditional Chilean ingredients, creating a delightful fusion dish that will satisfy your cravings.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free (if using gluten-free pasta and ensuring all ingredients are gluten-free), Nut-free, Soy-free, Egg-free
Allergens
Milk, Cheese
Not suitable for
Vegan, Dairy-free
Ingredients
In this Chilean adaptation of Kraft Dinner, we infuse the dish with traditional Chilean flavors. We replace the original processed cheese with a combination of local Chilean cheeses, such as queso fresco and queso Chanco, to add a unique and authentic taste. Additionally, we incorporate green chilies and cilantro to give the dish a subtle kick and a refreshing herbal note, elevating it to a whole new level of deliciousness. We alse have the original recipe for Kraft Dinner, so you can check it out.
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2 cups (470ml) of pasta shells 2 cups (470ml) of pasta shells
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1 cup (240ml) of milk 1 cup (240ml) of milk
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1 cup (240ml) of queso fresco, grated 1 cup (240ml) of queso fresco, grated
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1 cup (240ml) of queso Chanco, grated 1 cup (240ml) of queso Chanco, grated
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2 tablespoons (30g) of butter 2 tablespoons (30g) of butter
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2 tablespoons (16g) of all-purpose flour 2 tablespoons (16g) of all-purpose flour
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1/4 cup (60ml) of green chilies, finely chopped 1/4 cup (60ml) of green chilies, finely chopped
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2 tablespoons (8g) of fresh cilantro, chopped 2 tablespoons (8g) of fresh cilantro, chopped
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 20g, 12g
- Carbohydrates (total, sugars): 45g, 5g
- Protein: 20g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Cook the pasta shells according to package instructions until al dente. Drain and set aside.
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2.In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
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3.Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens.
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4.Reduce the heat to low and add the grated queso fresco and queso Chanco to the sauce. Stir until the cheese melts and the sauce becomes smooth and creamy.
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5.Add the chopped green chilies and cilantro to the sauce. Season with salt and pepper to taste.
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6.Add the cooked pasta shells to the sauce and toss until the pasta is evenly coated.
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7.Cook for an additional 2-3 minutes, allowing the flavors to meld together.
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8.Remove from heat and let it rest for a few minutes before serving.
Treat your ingredients with care...
- Queso fresco and queso Chanco — Make sure to grate the cheeses before adding them to the sauce for easier melting and smoother consistency.
Tips & Tricks
- For an extra kick of heat, add a pinch of cayenne pepper to the sauce.
- Experiment with different Chilean cheeses to find your favorite combination.
- Garnish with additional chopped cilantro for a burst of freshness.
Serving advice
Serve the Queso Pasta de Chile hot, straight from the stove, for the best taste and texture. Pair it with a side of fresh salad or steamed vegetables to complete the meal.
Presentation advice
Transfer the Queso Pasta de Chile to a serving dish and sprinkle some chopped cilantro on top for an appealing touch. Serve it in colorful bowls or plates to enhance the visual appeal.
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