Recipes

Ingredients

• 3 tablespoons unsalted butter
• 1/2 teaspoon garlic powder, divided
• 2 chipotle peppers in adobo sauce (from 7-ounce can), minced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 4 cups whole milk
• 3 cups shredded Mexican cheese blend
• 1 (16-ounce) package elbow macaroni or macaroni shells
• 1 (12-ounce) can SPAM® Oven Roasted Turkey, cubed
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can diced tomatoes and green chilies
• 2 tablespoons chopped fresh cilantro

Directions

1. In large pot of boiling water, cook macaroni 6 to 8 minutes or until al dente; drain.
2. Meanwhile, heat large heavy saucepan over medium heat. Add butter; heat until melted. Add chipotles and 1/4 teaspoon garlic powder. Cook, stirring, about 1 minute. Add flour; cook and stir 1 minute longer. Add salt. Reduce heat.
3. Slowly whisk milk into saucepan. Increase heat to medium; add cheese. Cook, stirring constantly, until cheese is just melted. Do not boil. Keep warm over low heat.
4. Heat medium nonstick skillet over medium heat. Add SPAM® Oven Roasted Turkey; sprinkle with cumin and remaining 1/4 teaspoon garlic powder. Stir gently until flavors are blended and SPAM® is heated thoroughly. Remove from heat.
5. Increase cheese sauce heat to medium. Stir in macaroni; mix well. Stir in SPAM® and tomatoes; mix well. Transfer to serving bowl. Sprinkle with cilantro.