Homemade Spicy Mac and Cheese with Tomatoes
Description
Homemade macaroni and cheese is made spicy with pepper Jack and Colby-Monterey Jack cheeses, green chilies, and diced tomatoes with jalapeno peppers!
Ingredients
•
1 (14 1/2 ounce) can diced tomatoes
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1 (14 1/2 ounce) can diced tomatoes with jalapeno
•
1 (11 ounce) can tomato bisque
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2 (4 ounce) cans diced green chilies
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1 (16 ounce) package medium pasta shells
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2 (8 ounce) packages shredded Colby-Monterey Jack cheese
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2 (8 ounce) packages shredded pepper Jack cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
3
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
4
Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
5
Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.