Salsa Mac With Colby Jack Food

EASY TACO MAC AND CHEESE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, about 25 minutes.

SALSA MAC WITH COLBY JACK

Steps:

• Cook macaroni according to package directions.
• Meanwhile, dice tomato, green bell pepper, and onion.
• Drain cooked macaroni and add with tomato and green bell pepper. Reserve.
• Preheat oven to 350°F.
• In a medium saucepan, sauté diced onion in butter until translucent.
• Stir in flour and black pepper.
• Add milk. Cook until slightly thickened and bubbly.
• Add cheese and stir until melted.
• Add macaroni/vegetable mixture to cheese sauce and coat evenly.
• Transfer to a 9-inch pie plate. Bake for 25-30 minutes or until bubbly. Cool for about 10 minutes before serving.

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

SALSA MAC AND BEEF

Steps:

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
• Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
• Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

SALSA MAC AND BEEF

Steps:

• Brown meat and drain.
• In another pan, mix salsa and water and bring to a boil.
• Add macaroni. Reduce heat to medium-low and cover.
• Simmer about ten minutes or until macaroni is tender.
• Add velveeta and beef and stir until velveeta is melted.

SALSA MACARONI AND CHEESE

Steps:

• Brown meat.
• Drain.
• Add salsa and water.
• Bring to a boil.
• Stir in macaroni.
• Reduce heat and cover.
• Simmer 8-10 minutes.
• Add Velveeta.
• Stir until melted.

SALSA MAC & COLBY CHEESE

Steps:

• Cook macaroni according to package directions. Drain.
• Add tomato and green pepper to macaroni.
• Preheat oven to 350°F.
• In med saucepan, sauté onion in butter until translucent.
• Stir in flour, pepper and garlic to taste.
• Add milk and salsa.
• Add cheese and stir until melted.
• Add cheese mixture to pasta and veggies, stir to evenly coat.
• Pour into a 9x13in pan.
• Bake for 25-30 minutes.
• Cool 10 minutes before serving.