Southwest Mac 'n' cheese
|1||Santa Fe Cheeseball & Appetizer Mix|
|8 oz||dry elbow pasta noodles|
|1/4 cup||all purpose flour|
|2 -1/2 cups||whole milk|
|1-1/2 cup||shredded cheddar cheese|
|1-1/2 cup||shredded monterey jack cheese|
|2 oz||cream cheese, softened|
|1 Tbs||butter, melted|
|1/2 cup||plain panko bread crumbs|
Preheat oven to 350 degrees. Cook pasta as directed. Meanwhile, melt butter in a separate large pot over medium heat. Remove from heat and whisk in flour until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheeseball Mix, Cheddar, Monterey Jack, and cream cheese until melted and smooth. Stir in cooked elbow noodles. Pour mac and cheese mixture into a greased 8x8" casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Sprinkle crumbs and Topping Packet over top of mac and cheese. Bake for 20 minutes or until cheese is bubbly and crumbs browned. Enjoy!
Tip: Add cooked chicken to turn this side dish into a meal!