Spice up your ordinary mac and cheese. Jalapenos and Queso-melt make this mac and cheese kick your taste buds into high gear.
Mexi-Mac (Queso-Melt Mac and Cheese)
16 oz Queso-Melt®, Cubed
16 oz elbow pasta
10 Tablespoons of Milk
10 oz Rotel Diced Tomatos, drained
12 slices pickled jalapenos, diced
2 Corn Tortillas, cut into 1/4inch strips
1 TBSP Canola oil ¼ C. cilantro, chopped (optional)
Cook pasta according to directions on the box.
Meanwhile heat a medium saucepan over medium-high heat. Add Queso-Melt® and 3 tablespoons of milk. Continue to stir and add milk as the Queso-Melt® melts until no cubes of cheese remain.
While Queso-Melt® cooks, heat oil in a medium-size frying pan until hot. Add tortilla strips and cook until golden brown and crispy. Stir tomatoes into Queso-Melt® and remove from heat.
Drain pasta and put into large casserole dish.
Pour Queso-Melt® mixture over pasta and stir to combine. Top with Jalapenos, tortilla strips and cilantro. Serve Hot.