- 2 1/2 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
- 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.
- Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
- Cook on High, stirring twice, for 2 hours.
- Stir tomatoes and green onions through the pasta mixture.
- Continue cooking until the tomatoes are hot, 5 to 10 minutes.
09/14/2019
recipepes.com
south-of-the-border mac and cheese, recipe
PT15M
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5
455 calories
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