Tuesday, June 29, 2010

Southwestern Mac and Cheese

This is a quick and delicious take on stove top mac and cheese.

1 1/2 cups milk
1 cup chunky mild or medium salsa
1 (15 ounce) can creamed corn
1 (14.5 ounces) can whole kernel corn, drained
7 ounces elbow macaroni
8 ounces processed cheese loaf (aka Velveeta), cubed
pepper to taste
  1. Mix the milk, salsa, creamed corn, whole kernel corn and elbow macaroni together in a large skillet. Bring to a boil, stirring occasionally and reduce heat to low. Cover and cook for 10 to 14 minutes, stirring frequently until the macaroni is tender.
  2. Add cheese, stir until melted. Add pepper to taste.

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