Stovetop Salsa Mac ‘n Cheese
8 oz. Campanelle pasta
3 Tablespoons butter or margarine
2 Tablespoon flour
1 Cup milk
4 oz. cubed extra sharp cheddar cheese
4 oz. salsa (about ½ jar)
Prepare pasta, drain and set aside. Heat butter and whisk in flour to a rue. Add milk and stir until creamy. Turn heat to low and add salsa and cheese covering pan until melted, then stir pasta in reheating to ready.
Bon Appetite
* This is something that I recently made up that's become a hit! I prefer Campanelle pasta because it holds the sauce so well. Be creative. If you like it hot, add some chiles or toss in leftover veggies like that ear of leftover corn.
This sounds delicious! I doubt my picky 10-year-old would try it with sharp cheese, but I sure will! : )
Thanks for the recipe!
Hi Chris, I hope you enjoy...
Debbie, This recipe sounds very good. Will give it a try, thanks for sharing with us.
Hey Gary - Hope you like it!