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.

  • prep time 10 min
  • total time 30 min
  • ingredients 5
  • 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
1 1/2
cups gluten-free shredded sharp Cheddar cheese (6 oz)
1
cup gluten-free shredded pepper Jack cheese (4 oz)
  • 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.
  • 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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