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!
Ingredients
- 1
- box (16 oz) penne rigate pasta
- 1/2
- cup butter or margarine
- 1/2
- cup Gold Medal® all-purpose flour
- 1
- teaspoon salt
- 4 1/2
- cups milk
- 3
- cups shredded Monterey Jack or pepper Jack cheese (12 oz)
- 2
- cans (4.5 oz each) Old El Paso® chopped green chiles
- 1
- cup crushed Green Giant® zesty Cheddar roasted veggie tortilla chips (about 16 chips)
Directions
Heat oven to 350°F.
Spray 3-quart glass baking dish with cooking spray.
Cook and drain pasta as directed on box.
- 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.
http://www.pillsbury.com/ |
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