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Tex-Mex Mac & Cheese

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Tex-Mex Mac & Cheese

Provided by:
total prep 767 calories/serving


  • 16 oz castellane (long pasta shells), penne or rigatoni
  • Cheese Sauce:
  • 2 1/2 Tbsp flour
  • 1/2 tsp salt
  • 2 cups 1 % lowfat milk
  • 8 oz Monterey Jack cheese, shredded (2 cups)
  • 1 can (4 oz) chopped green chiles, drained
  • 1 can (11 oz) Mexicorn, drained
  • 2/3 cup fresh cilantro, chopped
  • Top with: salsa and cilantro sprigs


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
  • Meanwhile, make Sauce: Put flour and salt in a large saucepan. Gradually whisk in milk until blended. Whisk over medium-high heat 5 minutes, or until boiling. Reduce heat and simmer, uncovered, 5 minutes, or until slightly thickened. Add cheese and stir until melted. Add chiles and Mexicorn; stir over low heat 2 minutes, or just until hot.
  • Drain pasta and return to pot. Add sauce and toss to coat. Serve immediately, topping with salsa and cilantro.


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