Introducing our tantalizing Mexican Mac & Cheese, where the velvety texture of Juanita’s Nacho Cheese Sauce meets the bold flavors of jalapeño peppers. Perfect for weeknights or gatherings, this dish adds a touch of heat to a beloved classic for a flavor-packed meal that will have everyone asking for more.

• 1 (15 oz.) can Juanita’s Nacho Cheese Sauce
• 8 oz. cooked elbow macaroni
• 10 oz. diced tomatoes with liquid
• 8 oz. sour cream
• 4 oz. diced green chilies
• 1 cup milk (or broth)
• ¼ tsp. black pepper
• ¼ cup chopped cilantro

STEP 1

Preheat oven to 400°F. Cook elbow macaroni al dente according to package directions in a large pot of boiling water. Strain and set aside.

STEP 2

In the same pot, heat Juanita’s Nacho Cheese over medium heat. Gradually add milk, stirring until smooth. Mix in diced tomatoes, cilantro, green chilies, and black pepper. Stir in sour cream and season with salt and pepper to taste.

STEP 3

Gently fold the cooked macaroni into the cheese mixture. Transfer to a greased baking dish.

STEP 4

Bake uncovered for 20-25 minutes, until pasta is tender. If browning too quickly, cover with foil. Garnish with cilantro, if desired.

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