South-of-the-Border Mac and Cheese recipe

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Ingredients

2 ½ 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

Nutrition Info

675.4 calories
carbohydrate: 55.9 g
cholesterol: 110.5 mg
fat: 35.5 g
fiber: 3.7 g
protein: 34.2 g
saturatedFat: 21.7 g
servingSize: -
sodium: 1471.5 mg
sugar: 14.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Mac and cheese with a little bit of spice.

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