Southwestmacandcheese Recipes

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SOUTHWEST MAC AND CHEESE



Southwest Mac and Cheese image

This Mexican-inspired dish features ingredients loved in all cultures: cheese, pasta and corn!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 22m

Number Of Ingredients 6

2 1/3 cups uncooked elbow macaroni or cavatappi pasta (8 ounces)
1 cup Old El Paso™ salsa (any variety)
1 1/2 cups milk
1 can (14.75 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cubed

Steps:

  • Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
  • Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted.

Nutrition Facts : Calories 425, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1030 mg

SOUTHWESTERN MAC & CHEESE



Southwestern Mac & Cheese image

Diced tomatoes and green chilies give this hearty mac and cheese casserole its distinctive Southwestern appeal.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings, 1-1/3 cups each

Number Of Ingredients 10

1 pkg. (16 oz.) elbow macaroni, uncooked
1 lb. lean ground beef
1 each green and red bell pepper, finely chopped
1/2 cup KRAFT Tuscan House Italian Dressing
2/3 cup flour
1 qt. (4 cups) milk
2 pkg. (8 oz. each) KRAFT Shredded Sharp Cheddar Cheese
1 tsp. GREY POUPON Dijon Mustard
1/4 tsp. ground black pepper
2 cans (10 oz. each) RO*TEL Diced Tomatoes & Green Chilies, drained

Steps:

  • Heat oven to 350°F.
  • Cook macaroni as directed on package, omitting salt. Meanwhile, brown meat with bell peppers in large skillet; drain.
  • Heat dressing in large saucepan. Add flour; cook and stir 1 min. or until bubbly. Gradually whisk in milk; cook and stir 6 to 8 min. or until thickened. Add cheese, mustard and black pepper; cook and stir 2 min. or until cheese is melted and mixture is well blended.
  • Drain macaroni. Add to cheese sauce; mix well. Stir in meat mixture and tomatoes and green chilies. Spoon into casserole dish sprayed with cooking spray.
  • Bake 25 to 35 min. or until golden brown and sauce is bubbly. Let stand 2 min. before serving.

Nutrition Facts : Calories 470, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 7 g, Protein 24 g

SOUTHWEST MAC & CHEESE WITH OPTIONAL CHICKEN



Southwest Mac & Cheese with Optional Chicken image

A south-of-the-border twist on classic mac and cheese. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken for the meat-eaters join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 18

8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/4 cup shredded Parmesan cheese
3 tablespoons butter
1/4 cup flour
3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
2 teaspoons chili powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika (plus more for sprinkling on top)
2 1/2 cups milk (I like 2% milk best, but whole works too)
1 cup frozen corn kernels
1 4- ounce can mild green chilies
1 15- ounce can black beans (drained and rinsed (or 2 cups cooked black beans))
1/3 cup crushed tortilla chips (about 3/4 cup whole)
1/2 pound boneless (skinless chicken breast, cooked and diced*)
1 pound boneless (skinless chicken breast, cooked and diced*)

Steps:

  • Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
  • Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
  • In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
  • Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
  • Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
  • Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

SOUTHWEST MAC AND CHEESE



Southwest Mac and Cheese image

Make and share this Southwest Mac and Cheese recipe from Food.com.

Provided by MamaRebe

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (8 ounce) package spicy sausage
1 (16 ounce) box velveeta macaroni shells and cheese
1 (8 ounce) can Rotel Tomatoes
1 zucchini

Steps:

  • Brown and strain the sausage.
  • Start the shells and cheese cooking as the box directs only use a cup more water.
  • Dice up the zucchini. I slice it thick with the skin on then quarter each slice.
  • When the water starts to boil add the shells and zucchini.
  • When the shells are tender drain the pot.
  • Open and drain the can of rotel.
  • Add all ingredients in to the pot adding the cheese package. ( I add a handful of my fav shredded cheese and 1/3 cup milk in addition to the packet.
  • Salt and pepper to taste :).

Nutrition Facts : Calories 213, Fat 18, SaturatedFat 6.4, Cholesterol 43.1, Sodium 645.8, Carbohydrate 4, Fiber 0.5, Sugar 1.2, Protein 9.1

SOUTHWESTERN MAC & CHEESE



Southwestern Mac & Cheese image

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.

Provided by McCormick Gourmet

Categories     Entrees,

Yield 10

Number Of Ingredients 12

1 pound pasta such as medium shells or penne
1/4 cup (1/2 stick) butter
1/4 cup flour
1 tbsp McCormick Gourmet™ Southwest Seasoning
1 1/2 tsps McCormick Gourmet™ Organic Mustard, Ground
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 oz) chopped green chiles
1 1/2 cups panko bread crumbs

Steps:

  • Preheat oven to 350°F. Cook pasta in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well
  • 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
  • Bake 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving

Nutrition Facts : Calories 467 Calories

CREAMY SOUTHWEST MAC 'N CHEESE



Creamy Southwest Mac 'n Cheese image

Add some Tex-Mex flair to your comfort food with Creamy Southwest Mac 'n Cheese. Chopped jalapenos and poblanos plus shredded pepper Jack gives southwest mac 'n cheese its kick.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 Tbsp. butter
1 onion, chopped
1 fresh poblano chile, chopped
1 fresh jalapeño pepper, seeded, chopped
1 tsp. chili powder
1 cup milk
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes, divided
2 cups elbow macaroni, cooked
1/2 cup KRAFT Shredded Pepper Jack Cheese
1 cup no-salt-added tortilla chips (2 oz.), crushed

Steps:

  • Heat oven to 350°F.
  • Melt butter in medium saucepan on medium heat. Add onions, poblano chiles, jalapeño peppers and chili powder; mix well. Cook 6 min. or until onions are crisp-tender, stirring frequently.
  • Add milk and 2/3 of the VELVEETA; cook 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and remaining VELVEETA.
  • Spoon into 2-qt. casserole sprayed with cooking spray. Toss shredded cheese with crushed chips; sprinkle over macaroni mixture.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

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