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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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)

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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;