Here are 2 recipes for Salsa Mac Cheese - Enjoy!
2 tbsp butter
3 tbsp flour
2 cups milk
1/2 cup Salsa de Rosa (flavor of your choice)
1/2 tsp salt
2 cups cheddar cheese, shredded
1/2 cup green pepper, chopped
6 cups macaroni, cooked
Preheat oven to 350F.
Melt butter in a saucepan over medium heat. Stir in flour and cook for one minute. Gradually add in milk. Stir in Salsa de Rosa and salt. Bring to a boil over medium heat, stirring constantly for 1 minute. Remove from heat.
Stir in 1 3/4 cup cheese and green pepper. Add macaroni and stir to combine.
Pour mixture into a greased 9×13 casserole dish. Top with remaining cheese.
Cover with aluminum foil and bake for 15 minutes. Remove cover and bake for 5 minutes. Serve with more Salsa de Rosa, if desired.
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup Salsa de Rosa (flavor of your choice)
2 cups shredded cheddar cheese
2 cups shredded Mexican blend cheese
Salt and ground white pepper
1 pound dried pasta, (sprial rotini or fusilli hold sauce very well)
1 cup breadcrumbs or Panko breadcrumbs
2 tablespoons unsalted butter, melted
Bring large pot of water to boil to cook pasta. Heat oven to 400ºF.
Melt butter in medium-size saucepan over medium heat. Stir in flour and whisk until flour is dissolved and begins to turn light golden, about 2 minutes. Add warmed milk and whisk constantly to combine ingredients. Continue whisking and allow sauce to come to a simmer and thicken. Stir in Salsa de Rosa (flavor of your choice) Salsa and turn off heat. Add shredded cheese and whisk until cheese is completely melted and sauce is combined. Season with salt and pepper to taste.
When water has come to a boil, add dried pasta and stir well. Cook pasta according to package directions, drain well. Return cooked pasta to pot and add cheese sauce, stirring to combine.
Pour mixture into a 9x13-inch casserole dish and top evenly with breadcrumbs. Drizzle with melted butter. Bake 15 to 20 minutes or until top is golden brown and bubbly.