Rotel Macaroni and Cheese

READY IN: 45mins
Recipe by Photo Momma

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! ;-)

Top Review by Jenny P.

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cook elbow macaroni according to package directions.
  3. While this is cooking, in a 9" x 13" dish, mix the diced tomatoes with mild green chilies, mushroom soup, and sour cream.
  4. Stir in half of the mozzarella cheese and half of the cheddar cheese.
  5. When macaroni is cooked and drained, mix with the soup mixture.
  6. Top with remaining cheeses and bake for 30 minutes.

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