Ingredients
- 8 ounces elbow macaroni
- 1 (8 ounce) package cream cheese
- 1 packet Creamy Queso Mix
- 1 cup 2% milk
- 1½ cups shredded mild Cheddar cheese, divided
- 1 cup crushed tortilla chips
Directions
- Preheat oven to 375°F. Prepare pasta according to package directions until al dente. Drain. Transfer to a greased 11x7-inch baking dish or 2-quart baking dish.
- Meanwhile, in medium microwave-safe bowl, microwave cream cheese on HIGH 45-60 seconds. Whisk in Creamy Queso Mix until smooth. Whisk in milk. Microwave 1 minute. Stir in 1 cup shredded cheese. Microwave 1 minute. Whisk (cheese may not be completely melted).
- Pour cheese sauce over pasta in baking dish. Gently toss to coat. Sprinkle with remaining ½ cup shredded cheese and tortilla chips. Bake 25 minutes or until bubbly and golden brown on top.
- Makes 6 servings.
Nutrition
Per serving: Calories: 395, Total Fat: 23.5g, Sat. Fat: 13.5g, Cholest: 71mg, Sodium: 593mg, Carbs: 34g, Fiber: 2g, Sugar: 4g, Protein: 14g.