South-Of-The-Border Mac And Cheese
4 servings
Ingredients
2 1/2 cups rotini pasta
1 (12 fluid ounce) can evaporated milk
8 ounces American cheese, cut into cubes
4 ounces shredded sharp Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
2 teaspoons chili powder
2 tomatoes, seeded and chopped
5 green onions, sliced
Instructions
Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
Cook on High, stirring twice, for 2 hours.
Stir tomatoes and green onions through the pasta mixture.
Continue cooking until the tomatoes are hot, 5 to 10 minutes.
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