Salsa-Spiked Mac 'n' Cheese
Contributed by Diane S.
* Exported from MasterCook *
Salsa-spiked Mac 'n' Cheese
Recipe By : Chatelaine April 1999
Serving Size : 8 Preparation Time :1:00
Categories : Casseroles Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups uncooked macaroni (625 ml)
3 cups milk, either skim or 1 or 2 percent
1/2 package light cream cheese (250g)
2 cups grated old cheddar
1/3 cup all-purpose flour
1/2 cup freshly grated Parmesan Cheese
1 teaspoon 1 to 2 tsp Dijon mustard
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon 1/4 to 1/2 tsp cayenne pepper
1 cup tomato salsa
4 green onions -- thinly sliced
1 cup buttered crumbs (see tip) -- optional
Cook macaroni in boiling water following package directions for minimum
cooking time, usually 7 minutes. Drain, then rinse with cold running
water. Drain well and place in an ungreased baking dish large enough to
hold 8 cups (2 L). I used a 9 x 13 x 2 inch pan.
Meanwhile, preheat oven to 350F. Pour milk into a large saucepan and place
over medium heat until milk is steaming hot. Do not boil. Cut cream
cheese into 1/2-inch (1-cm) chunks and grate cheddar. In a small bowl,
stir grated cheese with flour.
As soon as milk is hot, stir in cream cheese cubes until melted.
Continuing to stir, gradually sprinkle in cheddar-flour mixture, then
Parmesan, mustard, salt, paprika, and cayenne. Stirring frequently; cook
until cheeses are melted and sauce is smooth, from 3 to 4 minutes
Pour sauce over cooked macaroni. Stir until macaroni is coated. Fold in
salsa and green onions just until evenly distributed. Smooth top. Cover
and bake in centre of 350F oven until hot and bubbly, from 30 to 35
minutes. For extra crunch, uncover and sprinkle with crumbs during last 10
minutes of baking time.
TIP: For buttered crumbs, whirl 2 to 3 slices of bread or 1 bagel in a
food processor until crumbs form. Add 1 tbsp melted butter and whirl until
crumbs are coated. I used 1 cup bread crumbs bought from store.
Nutrients per Cup (250ML) 16.3 g prot; 13.7 g fat; 35.2 g carb; 1.2 mg
iron; 364 mg calcium; 612 mg sod; 2.3 g fiber 329 calories.
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September 98 Recipes