Print Options:

Nacho Style Macaroni and Cheese

Yields10 ServingsTotal Time45 mins

Ingredients
 2 tbsp butter
 3 tbsp all purpose flour
 2.50 cups milk
 2 cups shredded sharp Cheddar cheese, divided
 2 tbsp grated Parmesan cheese (optional)
 0.50 tsp salt
 0.25 tsp ground black pepper
 12 oz Creamette® Large Elbow Macaroni
 1 (4 oz.) diced green chilies, drained
 1 (14 1/2 oz.) Mexican-style diced tomatoes, drained
 1 (4 oz.) diced pimientos, drained
 3 tbsp ripe olives, diced (optional)
Cooking Directions
1

 Heat oven to 350º F.

2

 In large saucepan over low heat, melt butter; gradually stir in flour. Cook 1 minute, stirring constantly.

3

  Gradually add milk; cook over medium heat, stirring frequently until mixture boils. Remove from heat.

4

  Add 1-1/2 cups cheddar cheese, Parmesan cheese, salt and pepper, stirring until cheese melts and sauce is smooth.

5

  Meanwhile, prepare pasta according to package directions; drain.

6

 Stir together cooked pasta, cheese sauce and remaining ingredients except olives and remaining cheddar cheese; spoon into 2-quart casserole. Sprinkle with remaining 1/2 cup cheddar cheese and olives.

7

  Bake, covered, 30 minutes or until hot and bubbly. 

Nutrition Facts

Servings 0