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Macaroni and Cheese

Macaroni and Cheese

4 Servings | 50 minutes

Green Mountain Gringo Blue Corn Tortilla Strips bag
  • Give it some crunch
  • with Green Mountain Gringo Blue Corn Organic Tortilla Strips

  • INGREDIENTS

    • 1 jar Green Mountain Gringo® Salsa
    • 1 lb. Tube pasta (rigatoni, penne, elbow macaroni)
    • 2 tbsp. Butter
    • 2 tbsp. Flour
    • 3 1/2 cups Milk
    • 1 lb. Cheddar cheese, well aged, grated
    • To taste Salt and pepper
    • 1 cup Green Mountain Gringo® Tortilla Strips

  • INSTRUCTIONS

    • Cook pasta in well salted boiling water until just al dente.
    • Rinse with cold water and leave to drain.
    • Melt butter in a large saucepan and sauté the salsa for a minute to heat through.
    • Whisk in the flour and cook for a minute.
    • Gradually whisk in the milk.
    • Reduce the heat and simmer stirring consistently until the sauce thickens about 30 minutes.
    • Remove from heat and gradually stir in most of the cheese.
    • Season with salt and pepper.
    • Stir in the pasta and pour into a baking dish.
    • Sprinkle with the remaining cheese and crushed tortilla strips.
    • Baking in a 400 degree oven until the crust is golden brown, about 25 minutes.
  • Green Mountain Gringo Medium Salsa 3 pack

    Medium Salsa

    Medium

    Salsa

    3 Pack
    $13.50
    $13.50
  • Green Mountain Gringo Hot Cantina Salsa 3 pack

    Hot Salsa

    Hot

    Salsa

    3 Pack
    $13.50
    $13.50
  • Green Mountain Gringo Mild Salsa 3 pack

    Mild Salsa

    Mild

    Salsa

    3 Pack
    $13.50
    $13.50