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salsa roja bacon mac and cheese
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Pasta tossed with peppered bacon and Salsa Roja Cream Sauce. Topped with panko bread crumbs and baked.

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8 oz Elbow macaroni, uncooked

4 tbsp Butter, unsalted

2 1/2 tbsp All-purpose flour

3 cup Whole milk

1/2 cup Parmesan, grated

2 cup Sharp cheddar cheese, shredded

8 fl-oz Kogi Salsa Roja

1 cup Peppered bacon, cooked, diced

1/2 cup Panko bread crumbs

1/8 tsp Paprika


1.  Cook macaroni according to the package directions and drain. In a saucepan, melt 2 tbsp. of the butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Cook over low heat until thickened. Remove from heat and stir in the cheeses and Salsa Roja. Put macaroni and bacon in large casserole dish, and pour sauce over. Stir well. Melt 2 tbsp. butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 400F until hot and bubbly. Pull out of oven and serve.

salsa roja cream sauce


8 fl oz Kogi Salsa Roja

24 fl oz Cream Sauce


1.  Add ingredients to a mixing bowl and blend well. Remove to storage container, label, date and refrigerate.