Ranchero Macaroni Bake Recipe - Allrecipes.com
Ranchero Macaroni Bake Recipe
  • READY IN 45 mins

Ranchero Macaroni Bake

Recipe by  

"Mac 'n' cheese lovers get a boost with Pace® Salsa and a crunchy topping of tortilla chips."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Stir the soup, milk, salsa, cheese and pasta in a 3-quart shallow baking dish.
  2. Bake at 400 degrees F for 20 minutes or until the pasta mixture is hot and bubbling. Stir the pasta mixture. Sprinkle with the tortilla chips.
  3. Bake for 5 minutes or until the tortillas chips are golden brown.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins

Footnotes

  • Tip: Makes 12 side dish servings.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2010

I used leftover mac n cheese from Easter dinner. The only change i made was using the Campbells fiesta cheese soup instead of the cream of mushroom and it was delish!

 
Most Helpful Critical Review
Dec 07, 2010

It was good. Got thrown off by the can size for the mushroom soup, the recipe calls for a large can (26 oz) vs. the 10 oz can that I had in the cupboard, so I halfed the ingredients and it was perfect for the 2 of us.

 
Apr 22, 2010

"The best macaroni and cheese ever!" is what my kids told me. It's easy, and tasty. I mixed in broccoli for some veggies and it was great. I would try other veggies like corn as well.

 
Apr 30, 2010

This is great! I made some modifications. I used cream of chicken (don't like cream of mushroom), 4 cups of cheese, a whole 16 oz jar of Ortega Salsa, box of small shells, and 8 oz cream cheese. I wouldn't put the chips on top again though, we didn't like it. It was very cheesey and creamy! This is going to be added to my favorite recipe collect.

 
Dec 30, 2010

My Mexican family loved this! I added a pound of ground beef and it was great!

 
Nov 16, 2010

Very Good- I added a pound of hamburger because I knew my boys would be angry with no meat! I added an extra cup of noodles too. AMAZING!

 
Sep 28, 2010

MMM!! We loved this recipe! The only change I made was to use cream of broccoli cheese soup instead of cream of mushroom. Awesome! Thanks!

 
Jan 31, 2011

The cream of mushroom soup was too overpowering for us. I think the ratio vs the salsa needs to be increased. I used Monterey Jack and it didn't melt enough for us. It was kinda chunky and grainy. It was edible, but we won't be making it again.

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 1168 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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