Preheat oven to 400 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook 7 to 10 minutes or until al dente; drain. Add seasoning packet, butter, milk, and 2/3 cup shredded Cheddar cheese to pasta; stir to combine.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (7.25-oz.) box Hy-Vee macaroni and cheese dinner | ||
| ¼ c. Hy-Vee unsalted butter, or margarine | ||
| ⅓ c. Hy-Vee 2% reduced-fat milk | ||
| 1 c. Hy-Vee shredded Cheddar cheese, divided | ||
| 6 oz. fully cooked taco-flavor beef crumbles | ||
| ½ c. Hy-Vee nacho-flavor tortilla chips, crushed | ||
| ¼ c. Hy-Vee refrigerated pico de gallo |
Things To Grab
- Large pot
- Colander
- 8-inch oven-safe skillet
Directions
Spoon half of the mac and cheese into an 8-inch oven-safe skillet. Top with taco-flavor beef crumbles and remaining macaroni.
Bake, covered, 20 minutes. Sprinkle with remaining 1/3 cup Cheddar cheese. Return to oven and bake 3 minutes or until cheese is melted. Top with crushed chips and pico de gallo.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 55mg
- Sodium: 1290mg
- Total Carbohydrates: 46g
- Protein: 20g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 6%