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2 cups uncooked macaroni noodle or favorite pasta |
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1 cup thick and chunky salsa |
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1 cup fresh cilantro – chopped |
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8 ounces sour cream |
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3 cups cheddar cheese or monteray jack cheese – shredded and divided |
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1 cup parmesan cheese |
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2 tablespoons butter |
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2 tablespoons flour |
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1 1/2 cups milk |
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1 1/2 cups corn chips, regular or lime flavored – broken up |
| Directions |
- Preheat oven to 425­°.
- Cook pasta according to package directions, tender but still firm. Drain and set aside
- Meanwhile, blend salsa, cilantro and sour cream in a small dish. Set aside.
- Heat 2 tablespoons of butter over medium high heat in a sauté pan.
- Add 2 tablespoons of flour and whisk in the milk, keep whisking until thickened.
- Turn heat down to medium low and add in 2 cups of shredded cheese. Stir until all is melted.
- Stir in noodles.
- Spread half of the macaroni and cheese mixture into the casserole dish.
- Then spread on half of the salsa mixture over the noodles.
- Sprinkle with 1/2 cup of the shredded cheese and 1/2 cup of parmesan cheese.
- Repeat these layers.
- Sprinkle chips over the top and bake until heated through, approximately 15 minutes.
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