Enjoy this pasta that’s baked using cheese, onion, chile and corn chips - a perfect Mexican dinner.
Chile Con Queso Mac and Cheese
- Prep Time 30 min
- Total 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
Instructions
-
Step1Cook rotini to desired doneness as directed on package. Drain.
-
Step2Meanwhile, 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.
-
Step3Add 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.
-
Step4Add cooked rotini; mix well. Spoon into sprayed casserole. In small bowl, combine chips and margarine; mix well. Sprinkle over rotini mixture.
-
Step5Bake at 350°F. for 25 to 30 minutes or until bubbly and golden brown.
Nutrition
590
Calories
26g
Total Fat
25g
Protein
64g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 230
- Total Fat
- 26g
- 40%
- Saturated Fat
- 12g
- 60%
- Cholesterol
- 50mg
- 17%
- Sodium
- 1110mg
- 46%
- Total Carbohydrate
- 64g
- 21%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 11g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 60%
- 60%
- Iron
- 15%
- 15%
Exchanges:
3 1/2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 2 High-Fat Meat; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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