Tex-Mex Macaroni and Cheese

(3)
  4 reviews
  • 10 min prep time
  • 30 min total time
  • 4 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  2. 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. 3 Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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