Great Southwestern Mac N Cheese
by Lisa Shock
I developed this recipe to compete in the February 2008 contest!
- 16 ounces dry pasta in your favorite shape
- 16 ounces velveeta
- 10 ounces salsa or a can of RO*TEL diced Tomatoes & Green Chilies
- 2 tablespoons Tabasco sauce (your favorite flavor)
1Cook pasta in boiling water according to the package directions. Drain pasta as soon as it is done and leave it in the colander.
2Cut the Velveeta into approximately 1/2 inch cubes. Place the Velveeta cubes into the warm drained pan you cooked the pasta in and bring the temperature to medium. Stir as cheese melts.
3Once the cheese is melted, add the salsa or Ro*Tel & Tabasco sauce. Stir until incorporated and heated through.
4Add drained pasta. Stir to evenly coat the pasta and make sure that it’s evenly heated. Serve immediately.
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