Mexicali Cheese Noodles

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Vegetables help bring out the rich taste of cheese in this noodle recipe.

Prep Time: 5 min
Cook Time: 40 min
Serves: 4

Ingredients

• 8 ounces Pennsylvania Dutch Medium Egg Noodles
• 1-1/2 cups milk
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 2 tablespoons margarine or butter
• 2 cups (8 ounces) shredded Cheddar cheese, divided
• 1 cup salsa

Directions

1. Preheat oven to 375°F.
2. Cook and drain noodles according to package directions.
3. Combine milk, corn starch, salt, mustard and pepper in a 3-quart saucepan. Add margarine. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Stir in 1-3/4 cup cheese into sauce until smooth; stir in noodles and salsa. Turn into 2-quart casserole; sprinkle with reserved cheese.
4. Bake 25 minutes, or until hot and bubbly.