Recipe: Mexican Mac N Cheese

This is a little twist on the usual Mac n Cheese…. it has a little bite to it… you can crunch up some Tostitos for a quick topping if you like…. A great family supper.

This was a quick supper I put together one night when I wanted Macaroni and Cheese but didn’t want the same old casserole.

If you don’t want it this spicy … use just diced tomatoes.

Variation: add 2 cups cooked chicken breasts, cubed.

Serve this with a salad... and you're all set!







Mexican Macaroni and Cheese Recipe

All you need:

1 lb. Rotini, cooked according to package directions
1 lb. Mexican Velveeta block cheese, cut up into small cubes
1 ½ tablespoons flour
1 cup milk
3 slices Pepper Jack cheese, broken up
1 can (10 oz.) Rotel Diced Tomatoes and Green Chilies, drained

All you need to do:

Preheat the oven to 350 degrees.

Cook the Rotini according to package directions and drain.

In same the same pot you cooked the Rotini, add the cubed Velvetta cheese.

Toss with the flour.

Add the milk.

Add the Pepper Jack cheese pieces.

Stir constantly over medium heat until the cheese is melted and sauce is smooth.

Add the cooked Rotini and mix thoroughly.

Add the can of tomatoes (make sure they are drained).

Mix thoroughly.

Pour the mixture into a 9x 13 pan.

Bake for 25 minutes until casserole is bubbly and top is a little crisp.