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1
Following the package directions, cook macaroni in boiling water for the MINIMUM cooking time- usually 7 minutes.
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2
Drain& rinse with cold running water to stop the cooking process.
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3
Drain well& place in an ungreased baking dish large enough to hold 8 cups.
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4
Meanwhile, pour milk into a large saucepan, over medium heat until milk is steaming hot.
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5
Do NOT boil.
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6
Cut cream cheese into 1/2 inch cubes.
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7
Combine grated cheddar& flour in a small bowl.
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8
As soon as the milk is hot, stir in cream cheese cubes until they melt.
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9
Continuing to stir, gradually sprinkle in the cheddar/flour mixture, then the parmesan, mustard, salt, paprika& cayenne.
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10
Stirring frequently, cook until cheeses melt& sauce is smooth (about 3 or 4 more minutes).
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11
Pour sauce over cooked macaroni& stir until coated.
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12
Fold in salsa& green onions just until evenly distributed.
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13
Smooth top.
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14
Cover& bake in the center of a preheated 350F oven until hot& bubbly, about 30- 35 minutes.
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15
For extra crunch, uncover& sprinkle with buttered breadcrumbs during the last 10 minutes of baking time.
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16
TIP: Whirl 2 or 3 bread slices in food processor until crumbs form; add 1 tbsp melted butter& whirl until crumbs are coated.
