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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.
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