Wednesday, February 19, 2014

Tex Mex Mac and Cheese

Who doesn't love macaroni and cheese?

The Captain and I often make it as a snack.  He tends to love the spicy versions of everything, so I know this version of macaroni and cheese will be a regular part of our menu.

This recipe comes from Pillsbury . . . love their website!


box (16 oz) penne rigate pasta
cup butter or margarine
cup Gold Medal® all-purpose flour
teaspoon salt
4 1/2
cups milk
cups shredded Monterey Jack or pepper Jack cheese (12 oz)
cans (4.5 oz each) Old El Paso® chopped green chiles
cup crushed Green Giant® zesty Cheddar roasted veggie tortilla chips (about 16 chips)


Heat oven to 350°F. 

Spray 3-quart glass baking dish with cooking spray. 

Cook and drain pasta as directed on box.

  • Meanwhile, in 5-quart Dutch oven or saucepan, melt butter over low heat. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 
  • Remove from heat; gradually stir in cheese and chiles until cheese is melted. 
  • Stir in cooked pasta.
  • Pour mixture into baking dish; sprinkle with crushed chips.
  • Bake uncovered 20 to 25 minutes or until bubbly.

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