Recipe by USA WEEKEND columnist Pam Anderson
"For a little more heat, follow the recipe for Creamy Macaroni & Cheese replacing the cheddar with pepper jack cheese."
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1 recipe Creamy Macaroni and Cheese
lean ground beef
Salt and black pepper to taste
salsa (your choice of hotness)
1 (4.5 ounce) can
chopped green chilies
minced fresh cilantro
I used Kraft Deluxe Family size macaroni and cheese, then Ortega salsa, ground turkey and everything else except the cilantro. This meal describes comfort food. Oooh yummmy! I made it for lunch for my family on a Saturday afternoon. You gotta try it...you'll love it!
My family did not care for this. It was too thick, too heavy and not appealing to look at. Sorry!
Excellent tasting and easy to make. I added 1/2 cup of onion to my hamburger which to me gives it more flavor. But this one is a great recipe.
I omitted the salsa and cilantro, and used half sharp cheddar, half mont. jack. I also only used 1 1/2 cans of evaporated milk. The sauce is wonderfully rich and creamy- almost too creamy to eat very much.
I have to say I thought it was going to turn out bad but boy was I wrong! It was so good! Loved it!
Nice recipe. The beef portion of the recipe evens out the rich creaminess of the macaroni and cheese recipe. It's still a pretty 'heavy' dish, or I would give it 5 stars. Very yummy, will definitely make again. Thanks!
This is a great recipe. A bit too spicy for me, but all in all, very flavorful.
We loved this!! I halved the recipe (but ended up using the whole box of pasta because the cheese sauce made so much) used 3/4 of salsa, and added in some leftover sliced olives. We were out of chili powder, so I used cumin and garlic powder.
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni and Cheese with Ground Beef, Salsa and Green Chiles
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 37
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