Mexican Mac 'n Cheese Bake

~ adapted from Rachael Ray

  • 1 pound whole wheat macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • Salt and pepper
  • 3 Cups shredded Cheese- I used 2 cups taco cheese blend & 1 cup Jack
  • 1 cup salsa verde (used the Target Brand and it was yummy.. but whatever you can find)
  • handfuls of thin corn tortilla chips, lightly crushed
  • toppings: tomato & lettuce

Preheat oven to 375F

Cook the pasta to al dente. Drain and reserve.

Melt the butter in a saucepot over medium heat, sprinkle in the flour and whisk for 1 minute. Whisk in the milk and season with salt and pepper. Let thicken to coat the back of a spoon, then melt 2 cups of the cheeses into the sauce. Fold the reserved mac into the cheese sauce, then fold in the salsa and a handful or two of tortilla chips.

Transfer Mac into a baking dish, top with the remaining Cup of Cheese and crunch another handful of chips on top.

Bake for 15 minutes, until cheese is bubbly an the chips on top are getting crispy and a little brown.

Serve with chopped tomatoes and lettuce

Really wanted to take a picture (the one above is just to entice you.. from google) but we were starving and couldn't wait to get the camera. This was a HUGE hit with the family (Olive loves mac n cheese too!). This is definitely going in the re-occurring recipe list of my easy to make recipes. Super easy and REALLY good! Beware!


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