Macaroni and Cheese

Proof it isn’t just for Mexican food: a four-cheese sauce seasoned with Chololoy®.

Ingredients

• 1 (1 lb) box dry macaroni
• 2 cups half-and-half
• 2 tablespoons Chololoy® Original Seasoning
• 1 tablespoon cornstarch
• 1 lb (about 2 cups) shredded Mexican four-cheese blend

Preparation

1. Cook the macaroni according to the package directions and drain.
2. In a separate saucepan, whisk together the half-and-half, cornstarch and Chololoy® Original Seasoning. Cook over medium heat, stirring constantly, and add the cheese a little at a time until it melts and the sauce is smooth.
3. Pour over the cooked macaroni, stir and serve. Top with bacon bits if you like.