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

1. 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.
2. 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.