Salsa-Spiked Macaroni and Cheese

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This "adult" version from April 1999 Chatelaine is the ONLY mac 'n cheese for my family. Use mild, medium or hot salsa - with or without cayenne, depending on how much heat you like!! Just add a side salad for a nutritious dinner.”
READY IN:
1hr
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: