Chile Con Queso Mac and Cheese

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  • 30 min prep time
  • 60 min total time
  • 9 ingredients
  • 4 servings

Ingredients

8
oz. (3 cups) uncooked rotini (spiral pasta)
1/2
cup chopped onion
1
poblano chile, seeded, chopped
2
cups milk
1
(1.8-oz.) pkg. white sauce mix
4
oz. Mexican pasteurized prepared cheese product with jalapeño chiles, cubed (1 cup)
4
oz. (1 cup) shredded Monterey Jack cheese
1/2
cup crushed yellow corn chips
1
tablespoon margarine or butter, melted

Directions

  1. 1 Cook rotini to desired doneness as directed on package. Drain.
  2. 2 Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Spray medium saucepan with nonstick cooking spray. Heat saucepan over medium-high heat until hot. Add onion and chile; cook and stir 2 to 4 minutes or until crisp-tender. Remove from heat.
  3. 3 Add milk and sauce mix; stir until well blended with wire whisk. Bring to a boil, stirring constantly. Reduce heat to low; simmer 1 minute. Stir in both cheeses until melted.
  4. 4 Add cooked rotini; mix well. Spoon into sprayed casserole. In small bowl, combine chips and margarine; mix well. Sprinkle over rotini mixture.
  5. 5 Bake at 350°F. for 25 to 30 minutes or until bubbly and golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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