Mac ‘n Cheese with Salsa Verde

Add some Mexican flair to mac ‘n cheese. Serve beside TV Dinner: Turkey Mini Meatloaves With Bacon and Onion and BBQ Gravy, Cut Green Beans With Chive Butter.


  • 1/2 pound macaroni or whole wheat macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • Salt and pepper
  • 1 cup pepper Jack cheese, shredded
  • 1 cup sharp cheddar cheese
  • 1/3 cup salsa verde
  • A handful of thin corn tortilla chips, lightly crushed


Cook the pasta to al dente. Drain and reserve.

Melt the butter in a saucepot over medium heat, sprinkle in the flour and whisk for 1 minute. Whisk in the milk and season with salt and pepper. Let thicken to coat the back of a spoon, then melt the cheeses into the sauce. Fold the reserved mac into the cheese sauce, then fold in the salsa and tortilla chips.

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