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Gluten-Free Tex Mex Mac and Cheese

 2 Ratings
3 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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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.

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)

Directions

  • 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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
460
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
650mg
27%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
9%
Sugars
1g
Protein
18g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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