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Ingredients

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

Directions

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.

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients Directions

~ Marla Meridith

Name: Recipe: Pantry-Only Tex Mex Mac ‘n Cheese
Yield: 4 servings
Cuisine: American
Ingredients: 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

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

Directions

Notes

~ Marla Meridith

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