Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese


10 oz macaroni, rotini or fusilli
salt for pasta water
16.25 can whole kernel corn
11 can Ro*tel (diced tomato & chili)
3.25 can sliced black olives
1 lb Velveeta cheese block
1 tbsp chili powder
½ tsp onion powder
½ tsp garlic powder
½ tsp ground black pepper
¼ tsp smoked spanish paprika
¼ tsp ground red pepper
minced dried onion for topping


Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.

~ Marla Meridith