For Your Information:
The New Southwest cookbook was officially released today! And I couldn’t be more excited to share it with you.
One Quick Note: While The New Southwest is available for purchase as of today, some online sales outlets are experiencing delays in shipment, most notably Amazon.com. Please know that we are working as hard as our little fingers will work to get some southwestern goodness onto your cookshelf as quickly as possible, and that all orders will be fulfilled. Bear with us and rest assured that all of this deliciousness will be worth the brief wait.
For Your Calendar:
The New Southwest Book Tour is on and popping!
The first few tour dates are shown above but more are already in the works. Check back here early and often to find out where I’ll be – I would love to meet you!
For Your Grumbling Tummy:
This cheesy mac.
It involves three cups of cheese. It’s not in The New Southwest, but if you’re reading this anytime around supper on any day of this week, it is in my tummy.
Let’s get it into yours, too, K?
Happy #TheNewSouthwest Release Day!
P.S. Have you entered to win a KitchenAid® Artisan® Series 5-Quart Stand Mixer in the color of your choice + a signed copy of The New Southwest? Uh… why not?!? Get your enter on here!
P.P.S. Make sure to stop by tomorrow for another awesome giveaway! Because I love you! Which is why I’ll give you a hint! Tomorrow’s contest sponsor rhymes with Le You Don’t Saaaaay…
- 4 tbsp. unsalted butter, divided
- ¼ c. onion, diced
- 2 tsp. garlic, minced
- 2 tbsp. all-purpose flour
- 1½ tsp. chipotle chile, ground
- 1 tsp. cumin, ground
- ½ tsp. coriander, ground
- ½ tsp. white pepper, ground
- ½ c. heavy cream
- ½ c. whipped cream cheese
- 2 c. sharp cheddar cheese, grated
- ½ c. buttermilk
- 6 cups cooked elbow pasta (I opted to use a twisted, ridged elbow shape here, but any short pasta may be substituted.)
- 1 c. pepper Jack cheese, grated (optional)
- Melt two tablespoons of butter over medium heat in a large skillet. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 2 minutes more. Stir in the remaining butter, flour, chipotle chile, cumin, coriander and white pepper, carefully mixing until smooth. Stir in the heavy cream and whipped cream cheese. Just as the cream cheese is melting, stir in the cheddar cheese. Once the cheddar is completely melted into the other ingredients, stir in the buttermilk and finally the pasta, one cup at a time. Top with pepper Jack cheese and place under a low broiler for approximately 3 minutes, or until the cheese is completely melted and golden on top. Remove and serve immediately.