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 information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
In a large nonstick stockpot, cook the macaroni according to package directions. Drain it well, then return it to the pot. Stir in the salsa con queso and cheese until combined (if the cheese doesn’t melt right away, place the pot over low heat and stir for 1 minute, or until the cheese is melted). Serve immediately.
nutrition information
Step 2
Each (about 1-cup) serving has:
Step 3
Calories: 243
Step 4
Protein: 9g
Step 5
Carbohydrates: 41g
Step 6
Fat: 7g
Step 7
Saturated Fat: 2g
Step 8
Cholesterol: 10mg
Step 9
Fiber: 5g
Step 10
Sodium: 324mg
