Salsa Spiked Macaroni And Cheese Recipes

SALSA MAC 'N CHEESE

Steps:

• Brown meat in large skillet; drain. Return meat to skillet.
• Stir in salsa and water. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 min. or until macaroni is tender.
• Add VELVEETA; cook until VELVEETA is completely melted and mixture is well blended, stirring constantly.

CHEESY SALSA MAC

Steps:

• Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.
• Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.
• Stir cheese food and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.

SALSA MACARONI AND CHEESE

Steps:

• Preheat oven to 375°F.
• Prepare dinner as directed on package.
• Stir in salsa.
• Spoon into greased casserole dish.
• Top with cheese.
• Bake for 15 minutes or until heated through.

SPIKED ROSEMARY MACARONI AND CHEESE PIE WITH CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 375 degrees F.
• Bring 4 quarts water to a boil in a large pot; stir in 1 tablespoon of the salt and the pasta; cook according to the package directions for al dente pasta. Drain well.
• While the pasta is cooking, in a large skillet over low heat combine the oil, the shallots, and 1 teaspoon of the salt. Cook the shallots over low heat until they begin to fall apart and caramelize, 20 to 30 minutes. Once caramelized, remove from the skillet and set aside.
• Bring the cream to a simmer in a 4-quart saucepan over medium heat. Make sure the cream does not come to a boil. Stir in the cheeses. Add the rosemary and cook, whisking often, over medium-low heat, for 2 to 3 minutes, until melted and smooth. Remove from the heat. Whisk in the pepper and the remaining 2 teaspoons salt.
• Stir in the cooked pasta and caramelized shallots.
• Pour the mixture into a lightly greased 3-quart baking dish. Bake for 30 to 35 minutes, until golden brown and bubbly.
• Remove from oven; let stand for 10 minutes before serving.

SALSA MAC & CHEESE

Steps:

• Heat oven to 375°F.
• Prepare Dinner as directed on package. Stir in salsa.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with shredded cheese.
• Bake 15 min. or until heated through.

SALSA-SPIKED MACARONI AND CHEESE

Steps:

• Following the package directions, cook macaroni in boiling water for the MINIMUM cooking time- usually 7 minutes.
• Drain& rinse with cold running water to stop the cooking process.
• Drain well& place in an ungreased baking dish large enough to hold 8 cups.
• Meanwhile, pour milk into a large saucepan, over medium heat until milk is steaming hot.
• Do NOT boil.
• Cut cream cheese into 1/2 inch cubes.
• Combine grated cheddar& flour in a small bowl.
• As soon as the milk is hot, stir in cream cheese cubes until they melt.
• Continuing to stir, gradually sprinkle in the cheddar/flour mixture, then the parmesan, mustard, salt, paprika& cayenne.
• Stirring frequently, cook until cheeses melt& sauce is smooth (about 3 or 4 more minutes).
• Pour sauce over cooked macaroni& stir until coated.
• Fold in salsa& green onions just until evenly distributed.
• Smooth top.
• Cover& bake in the center of a preheated 350F oven until hot& bubbly, about 30- 35 minutes.
• For extra crunch, uncover& sprinkle with buttered breadcrumbs during the last 10 minutes of baking time.
• TIP: Whirl 2 or 3 bread slices in food processor until crumbs form; add 1 tbsp melted butter& whirl until crumbs are coated.