SOUTHWESTERN MAC & CHEESE

Southwestern Mac & Cheese image

Diced tomatoes and green chilies give this hearty mac and cheese casserole its distinctive Southwestern appeal.

Provided by My Food and Family

Categories Home

Time 1h

Yield 12 servings, 1-1/3 cups each

Number Of Ingredients 10

Ingredients

1 pkg. (16 oz.) elbow macaroni, uncooked
1 lb. lean ground beef
1 each green and red bell pepper, finely chopped
1/2 cup KRAFT Tuscan House Italian Dressing
2/3 cup flour
1 qt. (4 cups) milk
2 pkg. (8 oz. each) KRAFT Shredded Sharp Cheddar Cheese
1 tsp. GREY POUPON Dijon Mustard
1/4 tsp. ground black pepper
2 cans (10 oz. each) RO*TEL Diced Tomatoes & Green Chilies, drained

Steps:

Heat oven to 350°F.
Cook macaroni as directed on package, omitting salt. Meanwhile, brown meat with bell peppers in large skillet; drain.
Heat dressing in large saucepan. Add flour; cook and stir 1 min. or until bubbly. Gradually whisk in milk; cook and stir 6 to 8 min. or until thickened. Add cheese, mustard and black pepper; cook and stir 2 min. or until cheese is melted and mixture is well blended.
Drain macaroni. Add to cheese sauce; mix well. Stir in meat mixture and tomatoes and green chilies. Spoon into casserole dish sprayed with cooking spray.
Bake 25 to 35 min. or until golden brown and sauce is bubbly. Let stand 2 min. before serving.

Nutrition Facts : Calories 470, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 7 g, Protein 24 g