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Gluten-Free Tex Mex Mac and Cheese

Prep 10 min
Total 30 min
Servings 6

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. MORE+ LESS-

By Betty Crocker Kitchens

March 20, 2013

Ingredients

cups uncooked gluten-free brown rice penne

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)

cup gluten-free shredded pepper Jack cheese (4 oz)

Steps

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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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 serving

Calories: 460
Calories from Fat: 200

% Daily Value

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

% Daily Value*:

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;