Tex-Mex Macaroni and Cheese

Going gluten-free doesn't mean having to give up mac n' cheese! Try our Tex-Mex version using Progresso® Traditional chicken cheese enchilada flavor soup and two cheeses--Cheddar and pepper Jack.

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  • prep time 10 min
  • total time 30 min
  • ingredients 4
  • servings 6
 

Ingredients

3
cups uncooked gluten-free brown rice penne
1
can (18 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
1/2
cup milk
2 1/2
cups gluten-free shredded Mexican cheese blend

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
  • 3 Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.
  • 1 Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
  • 3 Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
460
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
650mg
650%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
30%;
Iron
6%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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