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Gluten-Free Tex Mex Mac 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.

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 (1) 2 Reviews
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  • Prep Time 10 min
  • Total Time 30 min
  • 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)

SAVE ON THIS RECIPE!

LOCATION

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

Expert Tips

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

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View Full Nutrition Information

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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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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