Lunch: Tex-Mex Mac and Cheese

Recipe by Woman's Day Kitchen Salsa verde and pepper jack cheese give a flavor boost to good old mac and cheese.

Ingredients

1 lb. elbow macaroni or other short pasta
1 tbsp. olive oil
1 medium onion
kosher salt
Pepper
1 clove garlic
1 tbsp. all-purpose flour
1 1/2 c. whole milk
4 oz. low-fat cream cheese
3/4 c. salsa verde (green salsa)
1/4 tsp. freshly grated or ground nutmeg
.13 tsp. cayenne
8 oz. extra-sharp Cheddar
8 oz. pepper Jack cheese
2 c. shredded rotisserie chicken
1 c. fresh or frozen corn kernels
2 plum tomatoes
1 c. Cilantro leaves

Instructions

Heat oven to 425 degrees F. Oil a shallow 3-quart baking dish or six 2-cup ramekins. Cook the pasta according to package directions.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-low heat. Add the onion, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese, salsa verde, nutmeg, and cayenne until blended. Stir in the Cheddar and pepper jack cheese and simmer, stirring occasionally, until cheese is melted and the mixture has slightly thickened, 1 to 2 minutes.
Toss the pasta with the cheese sauce, fold in the chicken, corn, tomatoes, and cilantro and transfer to the prepared baking dish. Bake until golden brown, 10 to 12 minutes.

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