Macaroni and Cheese

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