Queso Macaroni and Cheese

 


Ingredients

  • 1
    package (16 oz) uncooked penne pasta
  • 1
    tablespoon vegetable oil
  • 1
    medium red bell pepper, diced
  • 1/4
    teaspoon ground cumin
  • 1/4
    teaspoon salt
  • 2
    cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 3
    tablespoons butter
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 3
    cups milk
  • 1
    package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
  • 1
    cup shredded Cheddar cheese (4 oz)
  • 2
    medium plum (Roma) tomatoes, chopped
  • 1
    medium avocado, pitted, peeled and cubed
  • 2
    tablespoons chopped fresh cilantro leaves

  • Steps

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.

    2 Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.

      3 Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.

        4 Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.

        5 Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

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