Salsa Mac And Cheese

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Rick Bayless


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2 tablespoons butter

1/4 cup all-purpose flour

2 cups milk

1 1/2 to 2 cups Fire-Roasted Tomato Salsa or your favorite salsa

2 cups shredded cheddar cheese


1 pound dried pasta (though elbow macaroni will do, I suggest you try cork-screw cavatappi or the spiral rotini or fusilli)

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