Spicy Macaroni & Cheese

Recipe by Danny Beason
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) package elbow macaroni
  • 4
    cups shredded Mexican blend cheese (pepper jack works, 16 ozs)
  • 1 12
    cups milk
  • 14
    teaspoon black pepper
  • 1
    (4 1/2 ounce) can chopped green chilies, drained
  • 1
    cup coarsely crushed corn chips
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Coat a 2 quart casserole dish with nonstick cooking spray.
  • Cook the macaroni according to package directions; drain and place in a large bowl.
  • Add the remaining ingredents except for the corn chips; mix well then pour into a casserol dish and sprinkle with corn chips Bake for 30-35 minutes, or until hot and bubbly,and the top is golden.
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