One-Pot Mexican Macaroni and Cheese

One-Pot Mexican Macaroni and Cheese
Makes:
4
Prep Time:
10
minutes
Total Time:
30
minutes
8

Dietary Considerations:

Vegetarian
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.

In this recipe:

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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

Directions:

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:

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

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    One-Pot Mexican Macaroni and Cheese

    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

     

    Directions

    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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