Salsa-Spiked Macaroni and Cheese

Ingredients

• 2 12 cups uncooked macaroni
• 3 cups milk (low fat OK)
• 125 g light cream cheese
• 2 cups grated old cheddar cheese
• 13 cup flour
• 12 cup freshly grated parmesan cheese
• 1 -2 teaspoon Dijon mustard
• 12 teaspoon salt
• 12 teaspoon paprika
• 14-12 teaspoon cayenne (optional)
• 1 cup salsa
• 4 green onions
• thinly sliced
• 1 cup buttered bread crumb (optional)

Instructions

1. Following the package directions, cook macaroni in boiling water for the MINIMUM cooking time- usually 7 minutes.
2. Drain& rinse with cold running water to stop the cooking process.
3. Drain well& place in an ungreased baking dish large enough to hold 8 cups.
4. Meanwhile, pour milk into a large saucepan, over medium heat until milk is steaming hot.
5. Do NOT boil.
6. Cut cream cheese into 1/2 inch cubes.
7. Combine grated cheddar& flour in a small bowl.
8. As soon as the milk is hot, stir in cream cheese cubes until they melt.
9. Continuing to stir, gradually sprinkle in the cheddar/flour mixture, then the parmesan, mustard, salt, paprika& cayenne.
10. Stirring frequently, cook until cheeses melt& sauce is smooth (about 3 or 4 more minutes).
11. Pour sauce over cooked macaroni& stir until coated.
12. Fold in salsa& green onions just until evenly distributed.
13. Smooth top.
14. Cover& bake in the center of a preheated 350F oven until hot& bubbly, about 30- 35 minutes.
15. For extra crunch, uncover& sprinkle with buttered breadcrumbs during the last 10 minutes of baking time.
16. TIP: Whirl 2 or 3 bread slices in food processor until crumbs form; add 1 tbsp melted butter& whirl until crumbs are coated.