Simple Mexicali Cheese Pasta |
| Name: |
Michelle Welliver |
| Base: |
Norfolk Naval Base |
| Recipe: |
1 1/2 c. milk
2 tbsp. cornstarch
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 tbsp. margarine or butter
2 c. (8oz.) shredded Cheddar cheese, divided
8 oz. Mueller's ready cut pasta(about 2 1/2 cups), cooked
7 minutes and drained
1 c. salsa
1. In 3-quart saucepan combine milk, cornstarch, salt, mustard and pepper. Add margarine. Stirring constantly, boil over medium heat; boil 1 minute. Remove from heat.
2. Reserve 1/4 c. cheese for topping. Stir remaining cheese into sauce until smooth; stir in ready cut pasta and salsa. Turn into 2-quart casserole dish; sprinkle with reserved cheese.
3. Bake in 375 degree oven for 25 minutes or until hot and bubbly.
Makes 4 servings.
Prep time:12 min.
Bake time:25 min. |
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