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Tex-Mex Macaroni and Cheese

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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You may never serve plain mac 'n cheese again, after tasting it with Old El Paso® green chiles and roasted red peppers, plus crushed nacho chips on top! This makes a great meatless main dish.
Created Jul 9, 2015
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Ingredients

  • 3 cups uncooked elbow macaroni (12 oz)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 3 cups shredded sharp Cheddar cheese (12 oz)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (12 oz) roasted red bell peppers, drained, chopped
  • 1 can Old El Paso* Chopped Mild Green Chilies, drained
  • 1 cup crushed nacho-flavoured tortilla chips

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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