Southwestern Mac and Cheese
Cooking time30 min
Prep time20 min
Portions 4
Ingredients
- 1 1/2 cups 2% milk
- 1/4 cup Country Crock® Spread
- 4 tsp. all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 medium tomato, chopped
- 1/2 cup chopped jarred roasted red pepper
- 1 can (4.5 oz.) chopped green chilies
- 3 slices bacon, crisp cooked and crumbled
- 8 ounces elbow macaroni, cooked and drained
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 350°.
- Whisk milk, Country Crock® Spread and flour in large saucepan; bring to a boil over medium-high heat, whisking frequently. Reduce heat and cook, stirring occasionally, until thickened, about 5 minutes.
- Stir in remaining ingredients except macaroni. Cook, stirring occasionally, until cheese is melted. Stir in macaroni, then turn into 8-inch baking dish. Bake until heated through, about 15 minutes.
