Cook pasta in a large pot of salted boiling water, stirring occasionally, 13 to 15 minutes or until firm-tender.
Meanwhile make Sauce: Put flour and salt in a large saucepan. Gradually whisk in milk until blended. Whisk over medium-high heat until boiling, about 5 minutes. Reduce heat and simmer uncovered 5 minutes or until slightly thickened. Add cheese and stir until melted. Add chilies and Mexicorn; stir over low heat 2 minutes or just until hot.
Drain pasta and return to pot. Add sauce and toss to coat. Serve immediately, garnished with cilantro.
Cal 767 Pro 35 Car 111 Fiber 3
Fat 21 (saturated fat) 11 Chol 65
This recipe has been added to the following public cookbooks:
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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