Salsa-Spiked Mac 'n' Cheese
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                       Salsa-spiked Mac 'n' Cheese

Recipe By     : Chatelaine April 1999
Serving Size  : 8    Preparation Time :1:00
Categories    : Casseroles                       Mexican
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          uncooked macaroni (625 ml)
   3      cups          milk, either skim or 1 or 2 percent
     1/2  package       light cream cheese (250g)
   2      cups          grated old cheddar
     1/3  cup           all-purpose flour
     1/2  cup           freshly grated Parmesan Cheese
   1      teaspoon      1 to 2 tsp Dijon mustard
     1/2  teaspoon      salt
     1/2  teaspoon      paprika
     1/4  teaspoon      1/4 to 1/2 tsp cayenne pepper
   1      cup           tomato salsa
   4                    green onions -- thinly sliced
   1      cup           buttered crumbs (see tip) -- optional

Cook macaroni in boiling water following package directions for minimum
cooking time, usually 7 minutes.  Drain, then rinse with cold running
water. Drain well and place in an ungreased baking dish large enough to
hold 8 cups (2 L).  I used a 9 x 13 x 2 inch pan.

Meanwhile, preheat oven to 350F.  Pour milk into a large saucepan and place
over medium heat until milk is steaming hot.  Do not boil.  Cut cream
cheese into 1/2-inch (1-cm) chunks and grate cheddar.  In a small bowl,
stir grated cheese with flour.

As soon as milk is hot, stir in cream cheese cubes until melted.
Continuing to stir, gradually sprinkle in cheddar-flour mixture, then
Parmesan, mustard, salt, paprika, and cayenne.  Stirring frequently; cook
until cheeses are melted and sauce is smooth, from 3 to 4 minutes

Pour sauce over cooked macaroni.  Stir until macaroni is coated.  Fold in
salsa and green onions just until evenly distributed.  Smooth top.  Cover
and bake in centre of 350F oven until hot and bubbly, from 30 to 35
minutes. For extra crunch, uncover and sprinkle with crumbs during last 10
minutes of baking time.

TIP:  For buttered crumbs, whirl 2 to 3 slices of bread or 1 bagel in a
food processor until crumbs form.  Add 1 tbsp melted butter and whirl until
crumbs are coated.  I used 1 cup bread crumbs bought from store.

Nutrients per Cup (250ML)  16.3 g prot; 13.7 g fat; 35.2 g carb; 1.2 mg
iron; 364 mg calcium; 612 mg sod; 2.3 g fiber 329 calories.

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