Chile Con Queso Mac and Cheese

Enjoy this pasta that’s baked using cheese, onion, chile and corn chips - a perfect Mexican dinner.

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

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
  • 1 Cook rotini to desired doneness as directed on package. Drain.
  • 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 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 Add cooked rotini; mix well. Spoon into sprayed casserole. In small bowl, combine chips and margarine; mix well. Sprinkle over rotini mixture.
  • 5 Bake at 350°F. for 25 to 30 minutes or until bubbly and golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    590
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1110mg
    1110%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    3g
    3%
      Sugars
    11g
    11%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    60%;
    Iron
    15%;
    Exchanges:
    3 1/2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 2 High-Fat Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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