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Tex-Mex Mac and Cheese

Tex-Mex Mac and Cheese
May All of your Tuesdays have tacos.
  • Prep 25 min
  • Total 50 min
  • Ingredients 8
  • Servings 9
A spicy flavorful take on everyone's favorite casserole.
Updated March 18, 2021

Ingredients

  • 1 box (16 oz) penne rigate pasta
  • 1/2 cup butter or margarine
  • 1/2 cup 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 zesty cheddar roasted veggie tortilla chips (about 16 chips)

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
840
Calories from Fat
350
Total Fat
39g
61%
Saturated Fat
23g
117%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
1400mg
58%
Potassium
410mg
12%
Total Carbohydrate
87g
29%
Dietary Fiber
4g
18%
Sugars
11g
Protein
33g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
70%
70%
Iron
20%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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