Tex-Mex Mac and Cheese

By lindybug

Ingredients

• 16 oz shells or penne
• 2 1/2 Tbsp flour
• 1/2 tsp salt
• 2 cups 1% low fat milk
• 8 oz Monterey Jack cheese, shredded (2 cups)
• 1 can (4 oz) chopped green chiles, drained
• 1 can (11 oz) mexicorn, drained
• 2/3 cup fresh cilantro, chopped
• Top with salsa and cilantro sprigs

Details

Servings 4

Preparation

Step 1

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as pkg directs.

2. Meanwhile, make sauce:put flour and salt in a large saucepan. Gradually whisk in milk until blended. Whisk over med-high heat 5 min, or until boiling. Reduce heat and simmer, uncovered 5 min or until slightly thickened. Add cheese and stir until melted. Add chiles and mexicorn; stir over low heat 2 min or just until hot.

3. Drain pasta and return to pot. Add sauce and toss to coat. Serve immediately, topping with salsa and cilantro.