Macaroni and Cheese

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

Directions

• 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.