Betty demonstrates how to make Spicy Queso Blanco Macaroni and Cheese. This is a great mac 'n cheese recipe that uses elbow macaroni, queso blanco cheese, diced tomatoes, and green chiles.
|Dry elbow macaroni||16 Ounce|
|Rotel diced tomatoes and green chiles||10 Ounce , undrained|
|Queso jalapeno velveeta cheese||16 Ounce (cut into 1/2|
|Milk||1/2 Cup (8 tbs)|
Prepare macaroni according to package directions.
Combine undrained diced tomatoes and green chiles with cheese cubes in a medium-sized saucepan.
Place over low to medium heat and stir constantly, until cheese melts.
Add milk and stir until smooth.
Drain macaroni and return to pot it was cooked in.
Add tomato-cheese mixture and toss to coat.
Pour into an ovenproof casserole dish.
Place in a preheated oven and set oven to “Broil.”
Broil at the middle of the oven for about 5 minutes, or until top is beginning to brown.
Remove from oven and serve immediately.