Author Notes
Give this easy Mac N’ Cheese recipe a Mexican twist and hint of heat from LA VICTORIA® SUPREMA® Salsa. Perfect for the whole family. —Foodie
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Ingredients
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4 tablespoons
unsalted butter
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1/4 cup
all-purpose flour
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2 cups
whole milk
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1 cup
LA VICTORIA® SUPREMA® Salsa Mild
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2 cups
shredded cheddar cheese
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2 cups
shredded Mexican blend cheese
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1 pound
dried pasta, (sprial rotini or fusilli hold sauce very well)
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1 cup
breadcrumbs
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2 tablespoons
unsalted butter, melted
Directions
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Bring large pot of water to boil to cook pasta. Heat oven to 400ºF.
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Melt butter in medium-size saucepan over medium heat. Stir in flour and whisk until flour is dissolved and begins to turn light golden, about 2 minutes. Add warmed milk and whisk constantly to combine ingredients. Continue whisking and allow sauce to come to a simmer and thicken. Stir in LA VICTORIA® SUPREMA® Salsa and turn off heat. Add shredded cheese and whisk until cheese is completely melted and sauce is combined. Season with salt and pepper to taste.
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When water has come to a boil, add dried pasta and stir well. Cook pasta according to package directions, drain well. Return cooked pasta to pot and add cheese sauce, stirring to combine.
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Pour mixture into a 9x13-inch casserole dish and top evenly with breadcrumbs. Drizzle with melted butter. Bake 15 to 20 minutes or until top is golden brown and bubbly.
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