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NACHO MACARONI AND CHEESE CASSEROLE

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 8
INGREDIENTS
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 2% cups reduced fat
  • 2 cups shredded Mexican blend cheese
  • 4 cups cooked elbow macaroni
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 5 hot dogs, cut into 1/4-inch-thick slices
  • 1/4 cup nacho jalapeño pepper slices, drained
  • 1/4 cup Kraft® Grated Parmesan Cheese, divided
  • 1 egg, beaten
  • 1 tablespoon chopped fresh cilantro
DIRECTIONS

Heat oven to 350°F.

Melt butter in large saucepan on medium heat. Whisk in flour; cook and stir 5 minutes. Gradually whisk in milk; cook and stir 10 minutes or until thickened. Add shredded cheese; cook 5 minutes more or until melted, stirring constantly. Remove from heat.

Add cooked macaroni, drained tomatoes, hot dogs, nacho slices and 2 tablespoons Parmesan; mix lightly. Stir in egg.

Spoon into 2-qt casserole sprayed with cooking spray; top with remaining 2 tablespoons Parmesan.

Bake 20 minutes or until heated through. Sprinkle with cilantro.