Nacho Macaroni and Cheese Casserole
15Prep Time Minutes
35Total Time Minutes
11Number of Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups reduced fat (2%) milk
2 cups shredded Mexican blend cheese
4 cups cooked elbow macaroni
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
5 hot dogs, cut into 1/4-inch-thick slices
1/4 cup nacho jalapeño pepper slices, drained
1/4 cup Kraft® Grated Parmesan Cheese, divided
1 egg, beaten
1 tablespoon chopped fresh cilantro
|% Daily Value|
|Total Fat||22 g||33%|
|Saturated Fat||12 g||58%|
|Dietary Fiber||2 g||7%|
|Vitamin C||10 mg||17%|
|Vitamin A||445 iu||9%|
Heat oven to 350°F.
Melt butter in large saucepan on medium heat. Whisk in flour; cook and stir 5 minutes. Gradually whisk in milk; cook and stir 10 minutes or until thickened. Add shredded cheese; cook 5 minutes more or until melted, stirring constantly. Remove from heat.
Add cooked macaroni, drained tomatoes, hot dogs, nacho slices and 2 tablespoons Parmesan; mix lightly. Stir in egg.
Spoon into 2-qt casserole sprayed with cooking spray; top with remaining 2 tablespoons Parmesan.
Bake 20 minutes or until heated through. Sprinkle with cilantro.