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.
Veggie Tex-Mex Mac and Cheese
- Prep Time 20 min
- Total 20 min
- Servings 6
- Ingredients 11
Ingredients
- 3 cups uncooked elbow macaroni (12 oz)
- 2 tablespoons butter
- 2 tablespoons Gold Medal™ 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 (4 oz) Old El Paso™ Chopped Green Chiles
- 1 cup crushed nacho-flavored tortilla chips
Make With
Gold Medal Flour
Instructions
-
Step1Cook and drain macaroni as directed on package.
-
Step2Meanwhile, 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.
-
Step3Add cooked macaroni, roasted peppers and chiles; toss to combine. Serve in bowls; sprinkle with crushed tortilla chips.
Nutrition
700
Calories
37g
Total Fat
26g
Protein
65g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 1/3 Cups)
- Calories
- 700
- Calories from Fat
- 330
- 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
4Tips from the Betty Crocker Kitchens
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