Mexican Macaroni And Cheese |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a great twist to macaroni and cheese. I got this recipe from Betty Crocker cookbook. Ingredients:
2 cups uncooked elbow noodles |
1/4 cup sliced ripe olives |
1/2 cup milk |
1/2 teaspoon salt |
1 small red bell pepper, chopped |
1 can (4.5 ounces) old el paso chopped green chiles, drained |
4 slices american cheese |
Directions:
1. Cook and drain pasta as directed on package.
2. Stir remaining ingredients into pasta.
3. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.
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