Tex Mex Fusilli

Name: Tex Mex Fusilli
Yield: 6 servings
Ingredients: 1 lb (450 g) fusilli or penne or rotini pasta; 3 tbsp (45 mL) butter; 1/4 cup (60 mL) all-purpose flour; 2 1/2 cups (625 mL) Milk; 1 tsp (5 mL) salt; 2 cups (500 mL) shredded Sharp Canadian Cheddar cheese; 2 cups (500 mL) diced cooked chicken or ham; 3/4 cup (180 mL) frozen corn; 1/3 cup (80 mL) thinly sliced green onions; 1/3 cup (80 mL) salsa sauce

This recipe is taken from the 1998 Milk Calendar. It's 6 p.m. and you haven't started dinner. Here's a dish the whole family will enjoy. If you like your food spicy, use hot salsa.
- James Barber

Prep: 10 min
Cooking: 10 min

Yields 6 servings

$tex mex fusilli$

Ingredients

1 lb (450 g) fusilli or penne or rotini pasta
3 tbsp (45 mL) butter
1/4 cup (60 mL) all-purpose flour
2 1/2 cups (625 mL) Milk
1 tsp (5 mL) salt
2 cups (500 mL) shredded Sharp Canadian Cheddar cheese
2 cups (500 mL) diced cooked chicken or ham
3/4 cup (180 mL) frozen corn
1/3 cup (80 mL) thinly sliced green onions
1/3 cup (80 mL) salsa sauce

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Preparation

Cook pasta according to package directions.

Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk and salt, making sure there are no lumps. Stir and bring to a boil. Reduce heat to medium-low and simmer for 1 minute.

Reduce heat to low, add cheese a handful at a time, stirring until melted. Stir in chicken, corn, green onions and salsa; heat through.

To serve, drain pasta; turn into a large bowl. Toss sauce with pasta and sprinkle with additional shredded Cheddar cheese, if desired.