Marla Meridith logo by smash

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

[elementor-template id="57831"]

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

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.

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

~ Marla Meridith

Join the Conversation