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Baked Mexican Macaroni and Cheese
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Prep Time:
25 minutes
Total Time:
50 minutes
Elevate classic mac and cheese with a zesty twist! Baked Mexican Macaroni and Cheese features bold flavors and a crispy breadcrumb topping. Ready in under an hour, it's a crowd-pleasing side dish.
Ingredients:
  • 2 2/3 cups uncooked penne pasta (8 oz)
  • 2 tablespoons butter or margarine
  • 1/4 cup chopped onion
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 clove garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
  • 4 oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
  • 1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
  • 1/4 cup Progresso™ plain bread crumbs
Instructions:
  • Preheat your oven to 375°F. Follow the package instructions to cook the pasta, then drain and set aside.
  • In a 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the onion is tender. Stir in flour and cook over medium-low heat, stirring constantly, until the mixture is bubbly. Remove from heat.
  • Constantly stir in the yogurt, followed by gently incorporating the cheeses and pasta. Transfer the mixture to a 2-quart ungreased casserole dish and top with breadcrumbs.
  • Bake for around 25 minutes, or until it's nice and bubbly.

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