Tex-Mex Mac and Cheese

A spicy flavorful take on everyone's favorite casserole.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 50 min
  • ingredients 8
  • servings 9
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray. Cook and drain pasta as directed on box.
  • 2 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.
  • 3 Bake uncovered 20 to 25 minutes or until bubbly.
  • 1 Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray. Cook and drain pasta as directed on box.
  • 2 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.
  • 3 Bake uncovered 20 to 25 minutes or until bubbly.

EXPERT TIPS

toggle

Expert Tips

For a slightly less spicy flavor, use plain Monterey Jack cheese and less pepper.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
840
(
Calories from Fat
350),
% Daily Value
Total Fat
39g
39%
(Saturated Fat
23g,
23%
Trans Fat
1g
1%
),
Cholesterol
105mg
105%;
Sodium
1400mg
1400%;
Total Carbohydrate
87g
87%
(Dietary Fiber
4g
4%
  Sugars
11g
11%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
70%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.