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Gluten-Free Tex Mex Mac and Cheese
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-
Prep
10
min
-
Total
30
min
-
Servings
6
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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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Steps
-
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.
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Nutrition Facts
Serving Size:
1 serving
- Calories
- 460
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 650mg
- 27%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 1g
- Protein
- 18g
- 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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