Add some spice to everyone’s favorite comfort food. This mac & cheese has a Southwestern accent from the Monterey Jack cheese, green chiles and Southwest Seasoning.
15m
PREP TIME
45m
COOK TIME
467
CALORIES
12
INGREDIENTS
Add some spice to everyone’s favorite comfort food. This mac & cheese has a Southwestern accent from the Monterey Jack cheese, green chiles and Southwest Seasoning.
15m
PREP TIME
45m
COOK TIME
467
CALORIES
12
INGREDIENTS
Ingredients 10 Servings
- 1 pound pasta, such as medium shells or penne
- 1/4 cup (1/2 stick) butter
- 1/4 cup flour
- 1 tablespoon McCormick Gourmet™ Southwest Seasoning
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Mustard
- 5 cups milk
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 pint grape tomatoes, halved
- 1 can (4 1/2 ounces) chopped green chiles
- 1 1/2 cups panko bread crumbs
INSTRUCTIONS
- 1 Preheat oven to 350°F. Cook pasta in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well
- 2 Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 2 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheeses until melted and smooth. Remove from heat. Add pasta, tomatoes and chiles; toss gently to coat. Pour into greased 13x9-inch baking dish. Sprinkle panko evenly over top
- 3 Bake 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving
NUTRITION INFORMATION
(per Serving)
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