Tex-Mex Macaroni and Cheese

4 Ratings

3 Comments

Prep 20 min
Total 20 min
Servings 6

Ingredients

cups uncooked elbow macaroni (12 oz)

tablespoons butter

tablespoons Gold Medal™ all-purpose flour

cups half-and-half

cups shredded sharp Cheddar cheese (12 oz)

teaspoon ground cumin

1/2

teaspoon salt

1/4

teaspoon pepper

jar (12 oz) roasted red bell peppers, drained, chopped

can (4 oz) Old El Paso™ whole green chiles, drained, chopped

cup crushed nacho-flavored tortilla chips

Steps

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1

Cook and drain macaroni as directed on package.
2

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Stir in flour with whisk until smooth; cook 1 minute. Add half-and-half, cheese, cumin, salt and pepper; cook and stir until cheese is melted.
3

Add cooked macaroni, roasted peppers and chiles; toss to combine. Serve in bowls; sprinkle with crushed tortilla chips.

Notes

Tips

Expert Tips

To intensify the Tex-Mex flavor, use shredded Mexican blend cheese instead of Cheddar and add 1/2 to 1 teaspoon red pepper sauce.
We prefer the consistency of whole green chiles, but you can use a 4.5-oz can of Old El Paso® chopped green chiles.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (1 1/3 Cups)

Calories: 700
Calories from Fat: 330

% Daily Value

Total Fat: 37g; 57%
Saturated Fat 21g 105% Trans Fat 1g
Cholesterol: 100mg; 33%
Sodium: 1000mg; 42%
Potassium: 250mg; 7%
Total Carbohydrate: 65g; 22%
Dietary Fiber 4g 17% Sugars 6g
Protein: 26g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 4%; 4%
Calcium: 40%; 40%
Iron: 20%; 20%

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.