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Mexican Macaroni Casserole
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- #43117
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons cornstarch
1 tablespoon margarine or butter
1/2 cup sliced green onions
1/2 teaspoon cumin
1/2 teaspoon salt
1 can (14 ounce size) chicken broth
1 package (8 ounce size) Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup sour cream
8 ounces twisted pasta, cooked and drained (tri-colored, if available)
directions
In a 2-quart saucepan, melt margarine over medium heat. Add green onions. Cook, stirring for 2 minutes.
Stir in cornstarch, cumin and salt. Gradually stir in chicken broth until smooth. Stirring constantly, bring to a boil over medium heat. Boil for 1 minute. Remove from heat.
Stir in cheese until melted. Stir in sour cream. Pour over pasta, stirring to coat.
Spoon into a shallow 2-quart baking dish. Bake at 350 degrees F for 15 minutes or until hot and bubbly.
added by
allrecipes
nutrition data
545 calories, 28 grams fat, 49 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
July 26, 2012
This has become a stand by in my family, for those nights where I just can't think of anything else. It meets my pasta loving approval, and I can easily spice up my hubby's bowl by adding extra peppers. So quick and easy, and I love making corn cake to go with it.