A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Spicy Santa Fe Macaroni And Cheese
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- #29609
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 tablespoons butter
3 tablespoons flour
2 cups milk
12 ounces pepper Jack cheese, grated
2 cups diced tomatoes and chiles, canned
12 ounces elbow macaroni
directions
Melt the butter in a saucepan. Whisk in the flour and cook over medium heat for 3 minutes. Whisk in the milk, reduce the heat and simmer for 5 minutes, stirring frequently.
Slowly whisk in the cheese until melted. Whisk in the tomatoes. Set aside.
Preheat the oven to 350 degrees F. Cook the macaroni until just tender. Drain.
Lightly oil a 2-quart casserole dish. Toss together the sauce and cooked macaroni. Add to the casserole dish. Bake until bubbly (about 30 minutes).
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 30, 2011
If you like spicy, you'll LOVE this! It does need salt though!