Mexican Macaroni and Cheese Casserole
Spicy but delicious.
Quick Facts
Prep Time: 20 minutes
Bake Time: 20 minutes
Yield: 8 servings
Ingredients
1 tablespoon butter or margarine
1/2 cup sliced green onions
2 tablespoons Argo® Corn Starch
1/2 teaspoon ground cumin seed
1/2 teaspoon salt
1 can (13-3/4 to 14-1/4 ounces) chicken broth
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup sour cream
8 ounces spiral pasta, cooked and drained
Directions
Melt butter in 2-quart saucepan over medium heat. Add green onions; cook, stirring frequently, for 2 minutes. Stir in corn starch, cumin and salt. Gradually stir in chicken broth until smooth.
Bring to boil over medium heat, stirring constantly, and boil1 minute. Remove from heat.
Stir in cheese until melted. Stir in sour cream. Pour over cooked pasta; stir to coat. Spoon into shallow 2-quart baking dish.
Bake in 350°F oven 20 minutes or until hot and bubbly.
NOTE: You may adjust the amounts of pepper Jack and regular Jack cheese to suit your preference for spice. For extra spicy macaroni, use 2 cups pepper Jack and no regular Jack cheese.