Southwest Macaroni 'n Cheese
An extra creamy and dreamy version of your favorite mac n cheese.
Servings - 4 servings
Ingredients
- 1 lb. elbow macaroni noodles
- 8 oz. sour cream
- 10 oz. Rotel diced tomatoes with green chilies
- 15 oz. can black beans
- 15 oz. can corn
- 2 cups Mexican blend cheese divided
Instructions
- Cook the pasta noodles as directed. Drain.
- In the same pot, stir together the sour cream, Rotel diced tomatoes, black beans, and corn.
- Add the noodles back to the mixture and stir in about 1 1/2 cups of the shredded cheese. Warm until heated thoroughly and cheese is melted.
- Use the remaining cheese to top off each serving.
- Serve Southwest Macaroni ‘n Cheese warm.