Prep: 10 Mins Cook: 20 Mins
An old favorite, Macaroni and Cheese takes on a new role with the additon of zesty jalapeos teamed with creamy evaporated milk and shredded Monterey Jack cheese. The pasta doesn't need draining in this one-pot recipe, which saves on dishes! All you need

One-Pot Mexican Macaroni and Cheese


  • 3 cups dry rotelle or wagonwheel pasta, (8 ounces)
  • 3 cups water
  • 1 small red bell pepper, chopped
  • 4 green onions, chopped
  • 1/4 cup sliced ripe olives
  • 1 tablespoon ORTEGA Diced Jalape


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