Nacho Cheese Ribbons

  Serves: 6

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Ingredients
 12 oz Creamette® Mafalda
 2 tbsp margarine
 3 tbsp all purpose flour
 2.50 cups skim milk
 4 oz shredded Cheddar cheese
 2 tbsp grated Parmesan cheese
 0.50 tsp salt
 0.25 tsp ground black pepper
 2 cups (8 oz.) thick and chunky salsa
 2 tbsp jalapeño pepper, seeded and finely chopped
Cooking Directions
1

  Heat oven to 350°F.  Cook pasta 4 minutes; drain.

2

  Meanwhile, in medium saucepan over medium-low heat, melt corn oil spread; stir in flour.  Cook 1 minute, stirring constantly.

3

  Add skim milk; cook over medium heat, stirring frequently until mixture boils and thickens.  Add cheeses, salt and pepper.

4

  In 2-quart casserole, stir together pasta and cheese sauce; spread salsa on top.  Sprinkle with jalapeno pepper, if desired.

5

  Bake, covered, 30 to 35 minutes or until hot and bubbly.

Ingredients

Ingredients
 12 oz Creamette® Mafalda
 2 tbsp margarine
 3 tbsp all purpose flour
 2.50 cups skim milk
 4 oz shredded Cheddar cheese
 2 tbsp grated Parmesan cheese
 0.50 tsp salt
 0.25 tsp ground black pepper
 2 cups (8 oz.) thick and chunky salsa
 2 tbsp jalapeño pepper, seeded and finely chopped

Directions

Cooking Directions
1

  Heat oven to 350°F.  Cook pasta 4 minutes; drain.

2

  Meanwhile, in medium saucepan over medium-low heat, melt corn oil spread; stir in flour.  Cook 1 minute, stirring constantly.

3

  Add skim milk; cook over medium heat, stirring frequently until mixture boils and thickens.  Add cheeses, salt and pepper.

4

  In 2-quart casserole, stir together pasta and cheese sauce; spread salsa on top.  Sprinkle with jalapeno pepper, if desired.

5

  Bake, covered, 30 to 35 minutes or until hot and bubbly.

Notes

Nacho Cheese Ribbons
IngredientsDirections

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