Preheat oven to 350 degrees.
Recipe
Main Dish
Salsa Mac with Colby Jack
Primary Media
Author
Hy-Vee Test Kitchen
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Description
The sautéed peppers and onions add an unexpected flavor to this baked mac and cheese.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| ½ medium green bell pepper, seeded and finely chopped | ||
| ½ small onion, finely chopped | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| 1 tbsp. Hy-Vee all-purpose flour | ||
| Hy-Vee ground black pepper, to taste | ||
| 1 ¼ c. Hy-Vee 1% low-fat milk | ||
| 1 (8-oz.) pkg. Hy-Vee finely shredded Colby jack cheese | ||
| 1 c. Hy-Vee elbow macaroni, prepared according to package directions | ||
| 1 medium tomato, finely chopped |
Things To Grab
- Large oven-safe saucepan
- Whisk
Directions
Melt butter in a large oven-safe saucepan over medium heat. Sauté peppers and onions until peppers are tender, about 5 minutes.
Whisk in flour; whisk until bubbly. Gradually whisk in milk; stir until slightly thickened. Remove from heat. Gradually add cheese; stir until melted. Stir in pasta and tomatoes.
Bake for 20 to 25 minutes or until bubbly. Cool for about 10 minutes before serving.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 50mg
- Sodium: 290mg
- Total Carbohydrates: 25g
- Protein: 17g
Daily Values
0%
Iron 8%
0%
Calcium 30%
0%
Vitamin D 6%
0%
Potassium 4%
Recipe Source:
Hy-Vee Finely Shredded Colby Jack Cheese package