Southwestern Mac and Cheese
Try this Southwestern Mac and Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup milk
- 1 tsp salt
- 1 cup salsa
- 4 tbsp butter (divided (1/2 stick) )
- 1 onion (finely chopped )
- 3 1/3 cups water
- 16 ounces uncooked elbow macaroni (1 package )
- 14 ounces diced tomatoes with green peppers and onions (1 c
- 4 cups shredded mexican cheese blend (divided)
- Carbohydrate 3.58213444746652 g
- Cholesterol 2.0000000016907 mg
- Fat 0.718628889496076 g
- Fiber 0.68561112186073 g
- Protein 1.30228333443319 g
- Saturated Fat 0.385908889215025 g
- Serving Size 1 1 -8 serving (336g)
- Sodium 269.27155578318 mg
- Sugar 2.89652332560579 g
- Trans Fat 0.0713488889491906 g
- Calories 24 calories
Press Sauté; melt 1 tablespoon butter in Instant Pot®. Add onion; cook and stir 3 minutes or until softened. Stir in water, macaroni, tomatoes and salt; mix well. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 4 minutes. When cooking is complete, press Cancel and use quick release. Press Sauté; add 3 1/2 cups cheese, milk and remaining 3 tablespoons butter to pot. Stir until smooth and well blended. Stir in salsa. Press Cancel. Sprinkle remaining 1 cup cheese over pasta; let stand until melted.
