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Ingredients
- 1 can (370 mL) evaporated milk
- 1 pkg. (250 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
- 1 can (127 mL) chopped green chiles, undrained
- 1-1/2 cups 2% milk
- 3 cups elbow macaroni, uncooked
- 1/2 cup Cracker Barrel Shredded Tex Mex Cheese
- 3/4 cup fresh pico de gallo
Method
- Heat oven to 350 degrees F.
- Combine evaporated milk, Velveeta and chiles in microwaveable 2-L casserole dish sprayed with cooking spray.
- Microwave on HIGH 5 min.
- or until Velveeta is completely melted and sauce is well blended, stirring after 3 min.
- Stir in 2% milk, then macaroni; cover.
- Bake 45 min.
- or until macaroni is tender, stirring after 30 min.
- Top with shredded cheese; bake.
- uncovered, 10 min.
- or until melted.
- Top with pico de gallo.
