This recipe was part of the Food Fight: Macaroni and Cheese Challenge which ended Feb 29, 2008 04:00 PM.
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VOTE 4

Great Southwestern Mac N Cheese Recipe

Total Time: 25 minutes | Active Time: | Makes: 4 servings

I developed this recipe to compete in the February 2008 contest!

INGREDIENTS
  • 16 ounces dry pasta in your favorite shape
  • 16 ounces velveeta
  • 10 ounces salsa or a can of RO*TEL diced Tomatoes & Green Chilies
  • 2 tablespoons Tabasco sauce (your favorite flavor)
INSTRUCTIONS
  1. Cook pasta in boiling water according to the package directions. Drain pasta as soon as it is done and leave it in the colander.
  2. Cut the Velveeta into approximately 1/2 inch cubes. Place the Velveeta cubes into the warm drained pan you cooked the pasta in and bring the temperature to medium. Stir as cheese melts.
  3. Once the cheese is melted, add the salsa or Ro*Tel & Tabasco sauce. Stir until incorporated and heated through.
  4. Add drained pasta. Stir to evenly coat the pasta and make sure that it’s evenly heated. Serve immediately.

Member recipes are not tested by the CHOW food team.