Southwestern Monterey Jack & Shells

A great mac & cheese

• Ready In: 45 mins
• 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

1. Heat oven to 350. Spray 8-inch square baking dish with no stick cooking spray.
2. Cook pasta shells according to package, drain.
3. 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.
4. Spread half of pasta mixture evenly into bottom of prepared baking dish, top with half jalapeno jack cheese. Repeat layer once with remaining ingredients.
5. Sprinkly crushed chips over top. Bake 30-35 min or until mixture is bubbly and topping is golden brown.