Original Recipe by A Merry Recipe
PREP TIME
5-10 minutes
COOK TIME
25 minutes
SERVES
8 people
INGREDIENTS:
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1 lb elbow pasta, 1 tablespoon salt for pasta water
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4 oz grated sharp cheddar cheese
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4 oz grated Colby jack cheese
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4 oz Muenster or Monterey Jack cheese
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1 tablespoon cornstarch
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1 tablespoon unsalted butter
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1/2 tsp granulated garlic
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1/4 tsp ground cumin
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1/4 tsp onion powder
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1 Cup Sam’s Fresh Salsa Mild or Medium salsa
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1 & 1/4 Cup half and half
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1/4 tsp salt
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2 Cups tortilla chips
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1/2 Cup chopped cilantro
DIRECTIONS:
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Preheat oven to 400F. Lightly butter a 3-quart baking dish
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Cook the pasta as directed in package directions, adding 1 tablespoon of salt tot he boiling water before adding pasta. Drain pasta; set aside.
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Toss grated cheeses and cornstarch together.
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Melt the butter over medium heat in a large saucepan
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Add 1 Cup of Sam’s and stir for 30 seconds. Add garlic, cumin, onion powder, and salt; cook for 2 minutes.
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Add half and half to the salsa mix; cook for 1 minute to warm the cream. Gradually stir the grated cheese/cornstarch mix into the milk until it becomes a silky sauce, adjust heat to low or medium low as needed
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Add cooked pasta to the cheese sauce and gently fold until well mixed, adding extra milk for desired creaminess, if needed. Pour cheesy pasta into a prepared baking dish. Crunch the tortilla chips on top of the macaroni and cheese. Place in the center of the oven, and bake for 10-15 minutes.
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To serve – garnish fresh Sam’s salsa mac and cheese with 1/4 cup of Sam’s Fresh Salsa and cilantro. Enjoy!
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