Macaroni con queso
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Chile con Queso; * |
| 4 | ounces | Macaroni; Uncooked, ** |
| 1 | cup | Tomato; Chopped, 1 Lg. |
| 1 | tablespoon | Cilantro; Fresh, Snipped |
| 1 | cup | Cheese; Shredded, *** |
| ¼ | cup | Tortilla Chips; Crushed |
Directions
* See Sowest 3 for recipe. ** Use either elbow or shell macaroni and there should be about 1 Cup. *** Use either Cheddar or Monterey Jack Cheese. There should be about 4 ozs.
Heat the oven to 375 degrees F. Prepare the Chile con Queso as directed except stir in the milk with the half-and-half and set aside. Cook the macaroni as directed on the package and drain. Mix the macaroni, Chile con Queso, tomato and cilantro in an ungreased 1½-quart casserole. Sprinkle with the cheese and tortilla chips.
Bake uncovered until hot, about 30 minutes.