Homemade Spicy Mac and Cheese with Tomatoes recipe
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Ingredients
- 1 (14.5 ounce) can diced tomatoes 1 (14.5 ounce) can diced tomatoes with jalapeno 1 (11 ounce) can tomato bisque 2 (4 ounce) cans diced green chilies 1 (16 ounce) package medium pasta shells 2 (8 ounce) packages shredded Colby-Monterey Jack cheese 2 (8 ounce) packages shredded pepper Jack cheese
Nutrition Info
- 561.9 caloriescarbohydrate: 45.2 gcholesterol: 93.2 mgfat: 30.7 gfiber: 2.7 gprotein: 27.2 gsaturatedFat: 18.6 gservingSize: -sodium: 1329.9 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Homemade Spicy Mac and Cheese with Tomatoes
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.