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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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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.
By Betty Crocker Kitchens
Updated Mar 20, 2013
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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)

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.

Nutrition

460 Calories, 22g Total Fat, 18g Protein, 48g Total Carbohydrate, 1g Sugars

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
% 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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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