South-of-the-Border Mac and Cheese |
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Prep Time: 10 Minutes Cook Time: 135 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Mac and cheese with a little bit of spice. Ingredients:
2 1/2 cups rotini pasta |
1 (12 fluid ounce) can evaporated milk |
8 ounces american cheese, cut into cubes |
4 ounces shredded sharp cheddar cheese |
1 (4 ounce) can diced green chile peppers, drained |
2 teaspoons chili powder |
2 tomatoes, seeded and chopped |
5 green onions, sliced |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
3. Cook on High, stirring twice, for 2 hours.
4. Stir tomatoes and green onions through the pasta mixture.
5. Continue cooking until the tomatoes are hot, 5 to 10 minutes.
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