One-Pot Mexican Macaroni and Cheese recipe
An old favorite, macaroni and cheese takeson a new role with the additon of zesty jalapeños teamedwith shredded Monterey Jack cheese. The pasta doesn’t need drainingin this one-pot recipe, which saves on dishes! All you need area Caesar salad and your favorite beverage to complete the meal.
Recipe: One-Pot Mexican Macaroniand Cheese
3 cups dry rotelle or wagonwheel pasta(8 ounces)
3 cups water
1 cup NESTL ® CARNATION® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon diced jalapeños
1 cup shredded Monterey Jack cheese
Makes 4 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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Julia, as noted to another reader above, you can definitely add the pasta to the skillet by following the original recipe, making it a true one pot meal. I personally like to cook it separately so I don t have to add too much excess liquid to the skillet. I m vegan and was wondering if this delicious sounding recipe could be made just skipping the meat altogether? If not, I could use boca burger pieces. And vegan cheese, of course. Thanks
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