Gluten-Free Tex Mex Mac and Cheese

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.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

(1

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)
  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.
Makes 6 (1 1/2 cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 serving)
  • Calories 460
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 12g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 650mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 18g;
Percent Daily Value*:
    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.