So here's what you're gonna need:
- 8 oz elbow macaroni (the boxes are usually 16 oz, so half a box)
- 2 Tbsp. butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (10 oz) can diced tomatoes and green chilies (aka Rotel)
- 1 - 8 oz pkg. pasteurized prepared cheese product, cubed (Velveeta, y'all)
- 3 cups chopped cooked chicken
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 1/2 cups shredded cheddar cheese
First, we want to preheat our oven to 350 degrees. G'head. I'll wait while you do it.
Now, cook your pasta according to the package directions. Be sure not to overcook.
Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender.
Stir in your tomatoes and green chilies and Velveeta.
And cook, stirring constantly, until the cheese melts.
Now, stir in your chicken, the soup, sour cream, chili powder, and cumin.
Obviously, I need to keep stirring.
Then we'll add in our pasta and stir until blended.
This is smelling SOOOO yummy.
Spoon mixture into a lightly greased oblong baking dish or cast iron skillet and sprinkle with shredded cheese.
Bake at 350 for 25-30 minutes, or until bubbly.
And serve. Although, I don't recommend a plate the same color as the mac and cheese. As you can tell, it makes it look a little washed out.
I love the bits of red and green in there. And it tastes divine.
Well, my first round of edits have been turned in. Now I'm trying to catch up on things like cooking, cleaning, laundry.... Funny how my guys whine when there's no food in the house. They're so spoiled. Like the pantry just magically refills itself. Maybe they'll appreciate me more now.
What are you up to this week?