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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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One-Pot Mexican Macaroni and Cheese

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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.
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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.

Estimated Times:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 0 minutes

Servings: 4

This recipe is:

Vegetarian

In this recipe:


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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

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

    This recipe is:

    Vegetarian

    In this recipe:


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