MacAroni Con Queso
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
pasta, elbow macaroni
uncooked |
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | tablespoon |
cilantro
fresh, snipped |
|
| 1 | cup |
cheese
shredded |
|
| ¼ | cup |
tortilla chips
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
pasta, elbow macaroni
uncooked |
|
| 237 | ml |
tomatoes
chopped |
|
| 15 | ml |
cilantro
fresh, snipped |
|
| 237 | ml |
cheese
shredded |
|
| 59 | ml |
tortilla chips
crushed |
*
|
Directions
Heat the oven to 375℉ (190℃).
Prepare the Chile con Queso as directed except stir in the milk with the half-and-half and set aside.
Cook the macaroni as directed on the package and drain.
Mix the macaroni, Chile con Queso, tomato and cilantro in an ungreased 1½-quart casserole.
Sprinkle with the cheese and tortilla chips.
Bake uncovered until hot, about 30 minutes.
