Salsa-Spiked Macaroni and Cheese Recipe

Name: Salsa-Spiked Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups uncooked macaroni; 3 cups milk (low fat OK); 125 g light cream cheese; 2 cups grated old cheddar cheese; ⅓ cup flour; ½ cup freshly grated parmesan cheese; 1 -2 teaspoon Dijon mustard; ½ teaspoon salt; ½ teaspoon paprika; 14-½ teaspoon cayenne (optional); 1 cup salsa; 4 green onions, thinly sliced; 1 cup buttered bread crumb (optional)

Servings: persons

2 ½ cups uncooked macaroni
3 cups milk (low fat OK)
125 g light cream cheese
2 cups grated old cheddar cheese
⅓ cup flour
½ cup freshly grated parmesan cheese
1 -2 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon paprika
14-½ teaspoon cayenne (optional)
1 cup salsa
4 green onions, thinly sliced
1 cup buttered bread crumb (optional)

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

1002

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ½ cups uncooked macaroni, 3 cups milk (low fat OK), 125 g light cream cheese, 2 cups grated old cheddar cheese, and more.

Yes, Salsa-Spiked Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa-Spiked Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions