Tex-Mex Macaroni and Cheese

You may never serve plain mac 'n cheese again, after tasting it with Old El Paso® green chiles and roasted red peppers, plus crushed nacho chips on top! This makes a great meatless main dish.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

3
cups uncooked elbow macaroni (12 oz)
2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
2
cups half-and-half
3
cups shredded sharp Cheddar cheese (12 oz)
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon pepper
1
jar (12 oz) roasted red bell peppers, drained, chopped
1
can (4 oz) Old El Paso™ whole green chiles, drained, chopped
1
cup crushed nacho-flavored tortilla chips

  • 1 Cook and drain macaroni as directed on package.
  • 2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Stir in flour with whisk until smooth; cook 1 minute. Add half-and-half, cheese, cumin, salt and pepper; cook and stir until cheese is melted.
  • 3 Add cooked macaroni, roasted peppers and chiles; toss to combine. Serve in bowls; sprinkle with crushed tortilla chips.

Expert Tips

To intensify the Tex-Mex flavor, use shredded Mexican blend cheese instead of Cheddar and add 1/2 to 1 teaspoon red pepper sauce.

We prefer the consistency of whole green chiles, but you can use a 4.5-oz can of Old El Paso® chopped green chiles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/3 Cups)
Calories
700
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
1000mg
1000%;
Total Carbohydrate
65g
65%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
40%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.