Skillet Salsa Mac & Cheese
Step your macaroni and cheese game by adding some heat! Now step up your backyard grill out with SKILLET Salsa Mac & Cheese cooked on the grill. This summer side dish might just outshine the burger it's next to.
4
15 minutes
30 minutes
45 minutes
Ingredients
- 4 cups whole milk
- 2 1/2 cups uncooked elbow macaroni
- 3 cups shredded mild cheddar cheese, divided
- 1/2 cup shredded part-skim mozzarella cheese
- 2 ounces cream cheese
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- Pinch nutmeg
- 1 1/2 cups LA VICTORIA® Thick ‘n Chunky Salsa, divided
- LA VICTORIA® Nacho Sliced Jalapeños for garnish, if desired
Directions
- In large skillet over medium heat, combine milk and macaroni.
- Bring to a simmer. Cook 5 to 6 minutes, stirring to prevent sticking, until macaroni is tender and mixture has thickened.
- Remove from heat.
- Stir in 2 cups cheddar cheese, mozzarella cheese, cream cheese, 2 tablespoons butter, mustard, cayenne pepper, salt and nutmeg. Stir in 1 cup salsa.
- Heat grill to medium-high. Transfer macaroni mixture into 4 (6-inch) cast iron skillets. Top with remaining cheddar cheese. Place skillets on grill.
- Cover grill and heat 10 to 12 minutes or until hot and bubbly. Serve with remaining salsa and jalapeños, if desired.