Who doesn't love mac and cheese!? I've already shared my baked mac and cheese recipe, so this is a spin-off. No baking required! I live literally 3 miles from the Mexico border. Not to mention, my favorite kind of food is Mexican. So here is my take on Southwest Mac and Cheese!
Ingredients:
2 1/3 cups uncooked elbow macaroni
1 cup of salsa, any variety
1 1/2 cups of milk
1 can (14.85 oz) cream style corn
1 can (11 oz) Mexicorn
8 oz velveeta cheese, cubed
Mix all ingredients except for cheese in a 12 in, non-stick skillet. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer for 14 minutes. or until noodles are tender, stirring frequently. Stir in cheese until melted. Serve!
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