Southwestern Monterey Jack & Shells

Name: Southwestern Monterey Jack & Shells
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 7 ounces uncooked dried pasta shells; 1 pint half-and-half cream; 4 ounces cream cheese, softened; 1 (4 ounce) can chopped green chilies, drained; 1/4 teaspoon salt; 8 ounces jalapeno jack cheese, shredded (can use regular Monterey Jack); 1/3 cup crushed nacho cheese flavored tortilla chips

Submitted by GntlHeartLamb

"A great mac & cheese"

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Ready In:: 45mins
Ingredients:: 7
Serves:: 6

ingredients

7 ounces uncooked dried pasta shells
1 pint half-and-half cream
4 ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
¹⁄₄ teaspoon salt
8 ounces jalapeno jack cheese, shredded (can use regular Monterey Jack)
Topping
¹⁄₃ cup crushed nacho cheese flavored tortilla chips

directions

Heat oven to 350. Spray 8-inch square baking dish with no stick cooking spray.
Cook pasta shells according to package, drain.
Heat half & half in 4-quart saucepan over med-high heat until half & half just comes to a boil ( 3-4 min). Add cream cheese, stirring until mixture is smooth an thickened ( 2-3 min). Remove from heat. Stir in green chilies and salt. Add cooked pasta, toss to coat.
Spread half of pasta mixture evenly into bottom of prepared baking dish, top with half jalapeno jack cheese. Repeat layer once with remaining ingredients.
Sprinkly crushed chips over top. Bake 30-35 min or until mixture is bubbly and topping is golden brown.