The boyfriend found this recipe a couple of days ago. It was time to try something new, so I figured why not. I can't say I'm always keen on playing with my mac and cheese, but I do love salsa and sour cream. I'm glad I decided to try this one!!
Ingredients
- 3 cups uncooked small shell pasta, cooked and drained
- 6 Tbsp. unsalted butter
- 4 Tbsp. all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cups 2 % milk
- 1 1/2 cups sour cream
- 4 cups shredded Sharp Cheddar Cheese
- 1 (16 oz.) jar of your favorite Medium Salsa
Instructions
- Cook macaroni until al dente, drain, and set aside.
- Preheat your oven to 350 degrees.
- In a large pan, under medium heat, melt the butter.
- Add the flour, and stir until smooth for about a minute.
- Stir in the milk and sour cream while stirring until thick.
- Add the salt and pepper and stir.
- Stir in the cheese until melted.
- Add the salsa, stir.
- Add the macaroni and mix well.
- Pour into a casserole dish, and bake uncovered for 25-30 minutes or until bubbly.
- Serve hot.
- Serves 6.
- *To freeze- prepare as usual, but do not bake. Cool, cover and freeze in a freezer and oven safe container. When ready to eat, move to the refrigerator overnight to defrost, and bake as usual in the evening.
- Enjoy!