Going gluten-free doesn't mean having to give up mac n' cheese! Try our Tex-Mex version using Progresso® Traditional chicken cheese enchilada flavor soup and two cheeses--Cheddar and pepper Jack.
Gluten-Free Tex Mex Mac and Cheese
- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 5
Ingredients
- 3 cups uncooked gluten-free brown rice penne
- 1 can (18 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
- 1/2 cup milk
- 1 1/2 cups gluten-free shredded sharp Cheddar cheese (6 oz)
- 1 cup gluten-free shredded pepper Jack cheese (4 oz)
Instructions
-
Step1Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
-
Step2Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
-
Step3Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.
Nutrition
460
Calories
22g
Total Fat
18g
Protein
48g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 460
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 650mg
- 27%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 1g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 30%
- 30%
- Iron
- 6%
- 6%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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