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    You are in: Home / Recipes / Mexican Mac & Cheese Recipe
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    Mexican Mac & Cheese

    Average Rating:

    2 Total Reviews

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    • on October 17, 2008

      A really quick way of cooking mac and cheese! I also mixed up some milk with some cornflour,as I have learnt from experience that trying to melt cheese into milk just doesn't work very well.I left out the olives (sorry,but I hate them!) but did use the peppers and chillies.A really good tasting dish.The texture of the pepper and the heat of the chillies were just great against the silkiness of the pasta and sauce. A great recipe,that is super speedy to cook.Thanks Sam. Made for PRMR.

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    • on March 11, 2008

      Yummy way to eat mac and cheese!! I omitted the olives and peppers for the kids. They loved it with the chilies though. I added a little velveeta for creaminess. I mixed the milk with 1/2 T. cornstarch and heated it and then added the cheese until melted then added the rest. Thanks for the recipe!

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    Nutritional Facts for Mexican Mac & Cheese

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.3
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 5.3 g
    Cholesterol 22.3 mg
    Sodium 366.0 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 2.7 g
    Sugars 3.5 g
    Protein 13.5 g


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