Mexican Mac & Cheese

Name: Mexican Mac & Cheese
Yield: makes 4 servings
Ingredients: 7 ounces (about 2 cups) uncooked fiber-enriched or protein-enriched elbow macaroni (I used Ronzoni Smart Taste); 1/2 cup salsa con queso, all-natural if possible; 1 1/2 ounces (about 1/2 cup) shredded reduced-fat Mexican cheese blend (I used Sargento)

December 9, 2011

The key to good mac and cheese is gooey cheese and the perfect creamy sauce. Here, I’ve simplified things to create this twist on a classic. Instead of thickening cream or milk, I grabbed a natural cheese sauce, then simply added a Mexican cheese blend to give it that must-have gooeyness.

Recipe notes

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