Mexi-rice Mac and Cheese


1 lb elbow macaroni
2 cups fat-free milk
1-2 T. flour
1-2 pats of butter/margarine (1-1/2 teaspoon).
2 cups fine, shredded cheddar cheese
1 T.  of your preferred hot sauce { I used Franks' Red Hot in this}
1 medium onion, diced
1 packet of Spanish 60 second microwave rice {I use Old El Paso}* this kind of rice is already cooked. it's just smooshy looking. That's probably not a real word, but it is now.
1 packet taco seasoning
salt and pepper


Cook the pasta according to package directions. Drain and set aside.  Cook onion in oil until lightly browned and a bit translucent. This is where I add some salt and pepper. Add in the rice and mix well. You'll need to use a tad bit of elbow grease to break up some of the rice as it can be clumped together sometimes.  Wooden spoon works best.  Place onion and rice mixture in a separate bowl and set aside.

Melt butter in a large sauce pan and whisk together with flour until combined.  Add in the milk and bring to a boil. Simmer back to a medium heat and add in the cheese.  Whisk well until the mixture is smooth and thick.  Bring once more to a boil.

Add the rice and onion mixture to the pasta. Pour the cheese mixture over the pasta. Stir well.  Top with a light sour cream, guacamole, or more hot sauce and add a sprinkle of dried parsley or fresh cilantro on top.