Recipe: Pantry-Only Tex Mex Mac ‘n Cheese
Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
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.