One-Pot Mexican Macaroni and Cheese

One-Pot Mexican Macaroni and Cheese

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8
10 min.
prep
30 min.
total
4 Servings

An old favorite, Macaroni and Cheese takes on a new role with the addition of zesty jalapeños teamed with creamy evaporated milk and shredded Monterey Jack cheese. The pasta doesn't need draining in this one-pot recipe.

Ingredients

  • 3 cups (8 ounces) dry rotelle or wagonwheel pasta
  • 3 cups water
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1 small red bell pepper, chopped
  • 4 green onions, chopped
  • 1/4 cup sliced ripe olives
  • 1 tablespoon diced jalapeños
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
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BOIL pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.

REDUCE heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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