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    MEXICAN MACARONI


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: candykisses_Oklahoma
    original recipe was baked, but since my oven was broke I made it on top of the stove. It is the best mac n’ cheese we’ve had. It is a nice change from the regular mac n’ cheese. So simple, yet so very very good.


    List of Ingredients




    2 c. dry shell macaroni
    1 (8 oz.) sour cream
    1 (10 oz.) can Rotel tomatoes/chilies
    1 (10.5 oz.) can cream of mushroom soup
    4 oz. can chopped green chilies
    1 (8 oz. pkg.) shredded colby/montery jack cheese blend
    salt & pepper to taste

    Recipe



    In a 3 qt. non-stick saucepan cook shell macaroni in boiling water for 6 minutes. Drain.
    In the saucepan add to the macaroni the sour cream, rotel tomatoes, cream of mushroom soup, green chilies and half of the cheese mixture. Add salt & pepper to taste, mix well.
    Put over low heat and stir in the rest of the cheese. Over low heat, stirring occasionally let simmer about 30 minutes.


 

 

 

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