Prep 5 mins
Cook 20 mins
From Betty Crocker's New Eat and Lose Weight Cookbook.
Make and share this Mexican Mac & Cheese recipe from Food.com.
- 473.18 ml pasta
- 59.14 ml olive
- 118.29 ml milk
- 1 red pepper, chopped
- 113.39 g can green chilies, chopped
- 236.59 ml cheese, shredded
- Cook pasta according to package directions.
- Stir in remaining ingredients.
- Cook over low heat, stirring occasionally, until cheese is melted.
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.
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!