This Ro-Tel Macaroni & Cheese is the ultimate comfort food upgrade. It combines the rich, creamy texture of classic baked mac and cheese with the bright, tangy heat of Ro-Tel diced tomatoes and green chilies. The sharp cheddar melts into a velvety sauce that coats every elbow, while the tomatoes add a pleasant acidity that cuts through the richness. It&# 226;ÂÂs easy to throw together for a busy weeknight dinner but impressive enough for casual gatherings. The dish bakes until golden and bubbly, offering a satisfying warmth that pairs perfectly with a simple green salad or steamed broccoli. ItâÂÂs a family favorite that brings a southwestern twist to a timeless American classic.
Ro-Tel Macaroni & Cheese
Description
This Ro-Tel Macaroni & Cheese is the ultimate comfort food upgrade. It combines the rich, creamy texture of classic baked mac and cheese with the bright, tangy heat of Ro-Tel diced tomatoes and green chilies. The sharp cheddar melts into a velvety sauce that coats every elbow, while the tomatoes add a pleasant acidity that cuts through the richness. It&# 226;ÂÂs easy to throw together for a busy weeknight dinner but impressive enough for casual gatherings. The dish bakes until golden and bubbly, offering a satisfying warmth that pairs perfectly with a simple green salad or steamed broccoli. ItâÂÂs a family favorite that brings a southwestern twist to a timeless American classic.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Cook the elbow macaroni according to package instructions until al dente. Drain well.
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Spread the cooked macaroni evenly into a greased 9x12 inch baking dish.
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In a medium saucepan, melt 1/2 cup of margarine over low heat.
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Stir in 1/2 cup of all-purpose flour and cook for about 1 minute, stirring constantly until the mixture is smooth and bubbly.
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Gradually whisk in 2 cups of milk. Continue to cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
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Reduce heat to low. Add 4 cups of shredded cheddar cheese and one 10 oz. can of Ro-Tel diced tomatoes and green chilies.
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Stir continuously until the cheese is completely melted and the sauce is smooth.
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Pour the cheese sauce evenly over the macaroni in the baking dish. Stir gently to combine the pasta and sauce.
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Bake uncovered for 30 minutes, or until the top is bubbly and heated through.
Nutrition Facts
Servings 11
- Amount Per Serving
- Calories 221.4kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 46.8g16%
- Dietary Fiber 3.1g13%
- Sugars 0.5g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a crispier top, sprinkle with extra shredded cheese or breadcrumbs during the last 5 minutes of baking.
You can substitute the margarine with butter for a richer flavor.
To make this dish vegan, ensure you use vegan margarine and vegan shredded cheddar cheese.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
If you prefer a spicier dish, add a dash of hot sauce or extra diced jalapeños to the sauce.
