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Chile Con Queso Mac and Cheese

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Pillsbury Kitchens
Updated Jan 21, 2011
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Enjoy this pasta that’s baked using cheese, onion, chile and corn chips - a perfect Mexican dinner.

Chile Con Queso Mac and Cheese

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 9
  • Servings 4
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Ingredients

  • 8 oz. (3 cups) uncooked rotini (spiral pasta)
  • 1/2 cup chopped onion
  • 1 poblano chile, seeded, chopped
  • 2 cups milk
  • 1 (1.8-oz.) pkg. white sauce mix
  • 4 oz. Mexican pasteurized prepared cheese product with jalapeño chiles, cubed (1 cup)
  • 4 oz. (1 cup) shredded Monterey Jack cheese
  • 1/2 cup crushed yellow corn chips
  • 1 tablespoon margarine or butter, melted

Instructions

  • Step 
    1
    Cook rotini to desired doneness as directed on package. Drain.
  • Step 
    2
    Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Spray medium saucepan with nonstick cooking spray. Heat saucepan over medium-high heat until hot. Add onion and chile; cook and stir 2 to 4 minutes or until crisp-tender. Remove from heat.
  • Step 
    3
    Add milk and sauce mix; stir until well blended with wire whisk. Bring to a boil, stirring constantly. Reduce heat to low; simmer 1 minute. Stir in both cheeses until melted.
  • Step 
    4
    Add cooked rotini; mix well. Spoon into sprayed casserole. In small bowl, combine chips and margarine; mix well. Sprinkle over rotini mixture.
  • Step 
    5
    Bake at 350°F. for 25 to 30 minutes or until bubbly and golden brown.

Nutrition

590 Calories
26g Total Fat
25g Protein
64g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
12g
60%
Cholesterol
50mg
17%
Sodium
1110mg
46%
Total Carbohydrate
64g
21%
Dietary Fiber
3g
12%
Sugars
11g
Protein
25g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
60%
60%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 1 Fruit; 4 1/2 Other Carbohydrate; 2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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