Southern Mexican Mac N Cheese Casserole
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|1 box||rotini pasta|
|1 1/2 c||milk|
|3/4 stick||velvetta cheese large one|
|4 oz||philidelphia cream cheese|
|1/2 c||plain yogurt|
|1/2 Tbsp||roasted minced garlic in olive oil|
|5||diced plum tomatoes|
|1 Tbsp||adobo powder|
|1/2 tsp||cayenne pepper (optional)|
|1 Tbsp||chili powder|
|1/2 tsp||onion powder|
|1 1/2 c||crushed tomatoes|
|5||pieces of left over fried chicken thighs, if you don't have this you can boil and debone some|
|2 Tbsp||olive oil|
Geneva, AL (pop. 4,452)
Member Since Sep 2011
I started off making Lynn Socko's Mac N Cheese and it turned into an inspiration to create a new dish. I hope y'all enjoy. My honey said I outdid myself this time
Boil rotini pasta til aldente and set aside.
Melt butter in pan. Add milk to pan then diced velvetta and philly cream cheese and yogurt to pan. Stir constantly til melted and blended. Mix this with the pasta you have set aside then set this aside.
For the meat mixture. You want to put the olive oil in the pan and add the jalapenos, garlic and plum tomatoes and cook til tender. Then add all of the seasoning and deboned meat. Cook down for about 15 min to blend flavors.
When the meat mixture is finished put it in the bottom of a 9 x 13 dish to layer the bottom. Top with mac n' cheese mixture. Then spread the shredded cheese on top and stick in oven til cheese is melted on top. About 15-20 minutes