Classic Cheese
Today's Macaroni and Cheese
Prep Time: 20 min | Cook Time: 15 min | Servings: 8 | Calories: 367
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Prep Time
20 min
Cook Time
15 min
Servings
8
Calories
367
Nothing beats a bowl of hot macaroni and cheese made with rich flavored Sargento® Shredded 4 Cheese Mexican - Fine Cut and zesty chunky salsa mixed in for a bit of elevated flavor. This ultimate comfort food just got even better so dig in and enjoy!
Ingredients
- 2 cups milk
- 4 Tbsp. butter or margarine
- 1/4 cup all-purpose flour
- 2 cups chunky-style salsa
- 1-1/2 tsp. salt
- 3 cups (12 oz.) Sargento® Shredded 4 Cheese Mexican - Fine Cut
- 1 lb. pasta (elbow macaroni, cork-screw or rotini) cooked, drained and warm
- 1/4 cup chopped fresh cilantro
Directions
- Warm milk in small saucepan over medium heat or in microwave oven.
- Melt butter in medium saucepan over medium heat. Stir in flour and whisk 2 minutes until mixture becomes golden in color. Add warmed milk; continue to whisk until mixture thickens and comes to a full boil. Stir in salsa and salt; remove from heat. Stir in cheese until melted.
- Pour cheese sauce over pasta and spoon into serving dish. Sprinkle with cilantro and serve hot.
