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.

By Betty Crocker Kitchens

Updated March 20, 2013

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 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;