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Main Dishes

Mexican Macaroni and Cheese Casserole

  • 20m serving time
  • 40m cooking time
  • 8 food portion(s)
Mexican Macaroni and Cheese Casserole

Made with Makaroniku

Makaroniku
SEE PRODUCT

Ingredients

  • 1 tablespoon butter or margarine
  • 1/2 cup sliced green onions
  • 2 tablespoons maizenaku
  • 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

HOW TO MAKE

  1. 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.
  2. Bring to boil over medium heat, stirring constantly, and boil1 minute. Remove from heat.
  3. Stir in cheese until melted. Stir in sour cream. Pour over cooked pasta; stir to coat. Spoon into shallow 2-quart baking dish.
  4. Bake in 350°F oven 20 minutes or until hot and bubbly.
  5. 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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