Homemade Spicy Mac And Cheese With Tomatoes
10 servings
Ingredients
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with jalapeno
1 (11 ounce) can tomato bisque
2 (4 ounce) cans diced green chilies
1 (16 ounce) package medium pasta shells
2 (8 ounce) packages shredded Colby-Monterey Jack cheese
2 (8 ounce) packages shredded pepper Jack cheese
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.
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