1 jar Green Mountain Gringo® Salsa
1 lb. Tube pasta (rigatoni, penne, elbow macaroni)
2 tbsp. Butter
2 tbsp. Flour
3 1/2 cups Milk
1 lb. Cheddar cheese, well-aged, grated
To taste Salt and pepper
1 cup Green Mountain Gringo® Tortilla Strips

  1. Cook pasta in well-salted boiling water until just al dente.
  2. Rinse with cold water and leave to drain.
  3. Melt butter in a large saucepan and sauté the salsa for a minute to heat through.
  4. Whisk in the flour and cook for a minute.
  5. Gradually whisk in the milk.
  6. Reduce the heat and simmer stirring consistently until the sauce thickens about 30 minutes.
  7. Remove from heat and gradually stir in most of the cheese.
  8. Season with salt and pepper.
  9. Stir in the pasta and pour into a baking dish.
  10. Sprinkle with the remaining cheese and crushed tortilla strips.
  11. Bake in a 400-degree oven until the crust is golden brown, about 25 minutes.

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