GLUTEN-FREE TEX MEX MAC AND CHEESE

Gluten-Free Tex Mex Mac and Cheese image

Going gluten-free doesn't mean having to give up mac n' cheese! Try our Tex-Mex version using Progresso® Traditional chicken cheese enchilada flavor soup and two cheeses--Cheddar and pepper Jack.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

3 cups uncooked gluten-free brown rice penne
1 can (18 oz) Progresso™ Traditional chicken cheese enchilada flavor soup
1/2 cup milk
1 1/2 cups gluten-free shredded sharp Cheddar cheese (6 oz)
1 cup gluten-free shredded pepper Jack cheese (4 oz)

Steps:

Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, heat soup and milk to boiling. Remove from heat; stir in cheeses until melted. Stir in pasta. Spoon into casserole
Bake uncovered 20 minutes or until edges are bubbly. Refrigerate leftovers.

Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 650 mg, Sugar 1 g, TransFat 0 g