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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
1
Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.
2
Open the canned ingredients and drain.
3
Chop the Velveeta into 1 inch pieces.
4
Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.
5
Mix in all the dried seasonings excluding the dried minced onion.
6
Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.
7
Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.
CategoryCourses, Diets, Dinner, Lunch, Main Ingredients, Pasta, VegetarianCuisineAmerican, MexicanCooking MethodBoiling, SauteeingDietVegetarian
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© Marla Meridith 2020
© Marla Meridith 2020
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© Marla Meridith 2020