Ingredients Jump to Instructions ↓

  1. 12 ounce(s) elbow macaroni

  2. 1 jar(s) (16 ounces) salsa

  3. 1 cup(s) frozen corn kernels , thawed 3 ounce(s) cream cheese , cut up 1 1/2 cup(s) Monterey Jack cheese , grated 1 1/2 teaspoon(s) chili powder

  4. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In large pot of boiling salted water, cook elbow macaroni according to package directions until al dente.

  2. Drain, transfer to large bowl and add salsa, corn kernels, cream cheese, chili powder, Monterey Jack cheese, and salt; toss well to combine.

  3. Transfer mixture to 11 x 7-inch glass baking dish, spreading it in an even layer, and cover with foil.

  4. Bake 15 minutes. Remove foil and bake 10 minutes more, or until piping hot.


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