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Source: Very Best Baking by Nestle

One-Pot Mexican Macaroni and Cheese
An old favorite, Macaroni and Cheese takes on a new role with the addition of zesty jalapenos teamed with creamy evaporated milk and shredded Monterey Jack cheese. The pasta doesn't need draining in this one-pot recipe, which saves on dishes!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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3 cups (8 ounces) dry rotelle or wagonwheel pasta
3 cups water
1 cup NESTLÉ ® Carnation ® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup ripe olives, sliced
1 tablespoon ORTEGA® Diced Jalapenos
1/2 cup shredded Monterey Jack cheese

BOIL pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapenos ; bring to a boil.

REDUCE heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.

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