A spicy flavorful take on everyone's favorite casserole.
Tex-Mex Mac and Cheese
- Prep Time 25 min
- Total 50 min
- Ingredients 8
- Servings 9
Ingredients
- 1 box (16 oz) penne rigate pasta
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 4 1/2 cups milk
- 3 cups shredded Monterey Jack or pepper Jack cheese (12 oz)
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
- 1 cup crushed zesty cheddar roasted veggie tortilla chips (about 16 chips)
Instructions
-
Step1Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray. Cook and drain pasta as directed on box.
-
Step2Meanwhile, in 5-quart Dutch oven or saucepan, melt butter over low heat. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; gradually stir in cheese and chiles until cheese is melted. Stir in cooked pasta. Pour mixture into baking dish; sprinkle with crushed chips.
-
Step3Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition
840
Calories
39g
Total Fat
33g
Protein
87g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 840
- Calories from Fat
- 350
- Total Fat
- 39g
- 61%
- Saturated Fat
- 23g
- 117%
- Trans Fat
- 1g
- Cholesterol
- 105mg
- 35%
- Sodium
- 1400mg
- 58%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 87g
- 29%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 11g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 10%
- 10%
- Calcium
- 70%
- 70%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 2 Fat;Carbohydrate Choice
6Tips from the
Pillsbury Kitchens
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