Put a southwest-style spin on your next mac and cheese casserole by adding chopped green chiles and fresh pico de gallo.
What You Need
Original recipe yields 6 servings
1 can (12 oz.) evaporated milk
1/2 lb. (1/2 of 16-oz. pkg.) VELVEETA, cut into 1/2-inch cubes
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups 2% milk
2 cups elbow macaroni, uncooked
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
3/4 cup fresh pico de gallo
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Let's Make It
Heat oven to 350ºF.
Mix evaporated milk, VELVEETA and chiles in microwaveable 2-qt. casserole sprayed with cooking spray.
Microwave on HIGH 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 3 min. Stir in 2% milk, then macaroni; cover.
Bake 45 min. or until macaroni is tender, stirring after 30 min. Top with shredded cheese; bake. uncovered, 10 min. or until melted. Top with pico de gallo.
Serve with a mixed green salad and glass of fat-free milk to round out the meal.
An open bag of KRAFT Shredded Cheese can be tightly sealed and stored in the freezer for use in cooking. You don't have to thaw it--simply add the frozen cheese to your dish and cook as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.