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
- 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.
- Add cheese, stir until melted. Add pepper to taste.