Creamy jalapeño macaroni and Cheese with Beef Milanesa

STEPS:

For the Milanesa

• 1Cut the beef into 1-centimeter-thick cutlets
• 2In a bowl, Wisk the eggs with Worcestershire sauce, salt, and pepper
• 3Drench the cutlets in the egg mixture, let them soak for 20 minutes in the refrigerator
• 4Coat the cutlets in the saltine crackers
• 5Heat oil in a large skillet until it reaches 350 F
• 6Fry as many cutlets in the skillet as you can cook without crowding. Steaks should be cooked through, crisp and brown on both sides (about 4 minutes). Place on paper towels to drain
• 7Serve And top with Molcajete Salsa. serve with a side of Jalapeno Macaroni and Cheese

For the Macaroni and Cheese

• 1Bring a large pot of water to boil, add the Conchiglie. Cook according to package directions, drain, and set aside.
• 2In a large saucepan, add the butter and olive oil over medium heat. Once melted, add the flour and whisk for 2 minutes. Whisk in the milk and allow it to come to a simmer, while whisking. When it simmers, the sauce will thicken. Remove from heat.
• 31Add the parmesan and tatemada jalapeno salsa, mix well and season with salt and pepper to taste.
• 41Add the cooked and drained Conchiglie, mix well.

Plate presentation

• 1Keep roasted lemons
• 2Change gravy of picture for molcajete salsa instead (pour it in the same way)
• 3Add bread crumbles (where bacon was placed) and 3 small jalapeno slices on top of the Conchiglie
• 4No cilantro / no bacon