An old favorite, macaroni and cheese takes
on a new role with the additon of zesty jalapeños teamed
with shredded Monterey Jack cheese. The pasta doesn't need draining
in this one-pot recipe, which saves on dishes! All you need are
a Caesar salad and your favorite beverage to complete the meal.
One-Pot
Mexican Macaroni and Cheese
- 3 cups dry rotelle or
wagonwheel pasta (8 ounces)
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 cup shredded Monterey Jack cheese
- 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.
- Redue 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.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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