Minutes Prep time: 15
Minutes Total time: 35
Servings: 8
Difficulty: easy
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups reduced fat (2%) milk
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 330 mg | 33% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 91 mg | 30% |
| Total Fat | 21 g | 33% |
| Iron | 2 mg | 10% |
| Calories | 387 kcal | 19% |
| Sodium | 552 mg | 23% |
| Protein | 18 g | 36% |
| Saturated Fat | 11 g | 55% |
| Sugars | 5 g | 1% |
| Vitamin C | 10 mg | 17% |
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.
Nacho Macaroni and Cheese Casserole
