Rotel Macaroni and Cheese
"This dish is so simple, yet so delicious. I've been making this for years, and never get tired of it. Usually this is served as a side dish, but I've eaten it as the main course before too! You can use ONE can of original Rotel if you want. 2 cans of original make it SUPER hot. Go for it if you're brave! ;-)"
photo by Photo Momma
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 (10 1/2 ounce) rotel, mild
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 8 ounces elbow macaroni
- 8 ounces sour cream
- salt and pepper, to taste
directions
- Preheat oven to 350 degrees.
- Cook elbow macaroni according to package directions.
- While this is cooking, in a 9" x 13" dish, mix the diced tomatoes with mild green chilies, mushroom soup, and sour cream.
- Stir in half of the mozzarella cheese and half of the cheddar cheese.
- When macaroni is cooked and drained, mix with the soup mixture.
- Top with remaining cheeses and bake for 30 minutes.
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Reviews
-
Nice way to wake up the Mac and cheese, aldente large elbows, didn't have on hand Rotel but I had a can of Mexican stewed tomatoes, added the mushroom soup, sour cream, used Velveeta queso cheese and shredded sharp cheddar, at the end of that wonderful concoction and the melt goodness I diced a fresh jalapeño and stirred it in, goodness!
-
This was good. I used two cans of rotel. We had this as a main dish with a salad. I did use lower fat soup and sour cream so mine wasn't as thick as your picture but it was still very tastey. I'm not a huge fan of mac and cheese...it always seems bland. That's why I was intrested in this recipe. It has a nice kick. -
We loved this dish! I only put one can of ROTEL though. Thanks!
RECIPE SUBMITTED BY
Photo Momma
United States
