Jalapeño Mac & Cheese


  • 1 pound elbow macaroni (substitute gluten-free pasta if you want)
  • 1 jar Casa Verde Jalapeño Salsa Cremosa
  • 1 pound Velveeta cheese, cubed
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese


  1. Preheat oven 350° F.
  2. Cook macaroni pasta until al dente, drain. 
  3. Add butter, Velveeta cheese and Casa Verde Jalapeño Salsa Cremosa. Mix well over residual heat.
  4. Place in a 9x9 casserole pan or cast iron skillet and sprinkle shredded cheese on top. Bake for 20 minutes or until bubbly and cheese on top has melted.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.