Mexicali Macaroni and Crab Casserole
Take macaroni and cheese in a whole new direction with the addition of crabmeat to this rich variation of the American classic.

1 package (40 oz.) STOUFFER'SŪ Macaroni and Cheese 12oz, defrosted according to package directions
3/4 cup Salsa - Thick & Chunky (Medium)
1 can (7 oz.) Diced Green Chiles
8 ounces fresh or imitation crabmeat
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup crushed tortilla chips
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1 tablespoon finely chopped green onion, minced

PREHEAT oven to 350° F. Grease 2-quart baking dish.

COMBINE macaroni and cheese, salsa, chiles, crabmeat, chili powder and cumin in medium bowl. Transfer to prepared baking dish.
BAKE for 25 minutes or until bubbly around edges; top with crushed tortilla chips and Monterey Jack cheese and cheddar cheese.

BAKE for 5 to 10 minutes or until tortilla chips are golden brown and the cheese. Sprinkle with green onion. Makes 4 servings.