Salsa-Spiked Macaroni and Cheese

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“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.”
8 cups

Ingredients Nutrition


  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.

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