What could be better than classic mac and cheese? Only this tasty Baked Mexican Macaroni and Cheese, of course! Give your favorite indulgent comfort meal a tasty twist with punchy Mexican flavors and a crispy, golden bread crumb topping. Whip up this Mexican mac and cheese recipe in under an hour, and you've got the perfect side dish to feed a crowd.
Baked Mexican Macaroni and Cheese
- Prep Time 25 min
- Total 50 min
- Servings 6
- Ingredients 12
Ingredients
- 2 2/3 cups uncooked penne pasta (8 oz)
- 2 tablespoons butter or margarine
- 1/4 cup chopped onion
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic, finely chopped
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
- 4 oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
- 1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
- 1/4 cup Progresso™ plain bread crumbs
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
-
Step2In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
-
Step3Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
-
Step4Bake uncovered about 25 minutes or until bubbly.
Nutrition
450
Calories
11g
Total Fat
24g
Protein
64g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 890mg
- 37%
- Potassium
- 350mg
- 10%
- Total Carbohydrate
- 64g
- 21%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 10g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 45%
- 45%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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