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The Best Macaroni & Cheese ever
Ingredients1 Tbsp. butter or margarine
1 jalapeño pepper, finely chopped
1/4 cup flour
2 cups milk
1 level tsp black pepper
1 level tsp. Red Pepper
1/4 lb. (4 oz.) Queso Blanco VELVEETA®, cut into 1/2-inch cubes
1/2 cups shredded morzella and cheddar cheese mixture
2 cups elbow macaroni, cooked
1 pkg. (14 oz.) frozen bell pepper and onion strips, thawed, drained
2 Tbsp. crushed tortilla chips
InstructionsHeat oven to 350°F.
Melt butter in large saucepan on low heat. Add jalapeño peppers; cook and stir 1 min. Add flour; mix well. Cook 1 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly, cook 1 min. or until thickened. Add VELVEETA and 1-1/4 cups shredded cheese; cook until melted, stirring frequently. Stir in macaroni. Add bell pepper and onion strips; mix lightly.
Pour into 2-qt. casserole sprayed with cooking spray; sprinkle with remaining shredded cheese and crushed chips.
Bake 20 min. or until heated through.