It's been awhile since I've posted any recipes so I thought it was about time to share one! (And had been asked by Facebook friends for this one.) Honestly I've been in a bit of a cooking rut...I can't seem to find anything new and appealing or if I do, it takes too much time. With a child that needs constant supervision, I can't take the time I would like...unfortunately. But this recipe is quick and easy...which makes sense since it came from a cookbook called 'Incredibly Easy Weeknight Meals'. And to make it a little healthier and add in some more veggies, instead of macaroni, I used Ronzoni Garden Delight (okay, and I had a coupon too!!)
Mexicali Mac and Cheese Bake
- 1 Jar Ragu Cheesy Double Cheddar Sauce
- 1 1/2 cups water
- 1 can (4 oz)diced green chiles, undrained
- 1 cup chopped fresh tomatoes
- 1 cup shredded monterey jack cheese, shredded
- 8 ounces uncooked elbow macaroni (or other pasta)
- Preheat over to 400 F.
- In large bowl stir together cheese sauce, water, chiles, tomatoes and 1/2 cup cheese. Stir in the uncooked pasta.
- Place in 2 qt casserole and cover with foil. Bake 45 minutes. Remove foil and top with remaining cheese. Bake uncover for another 5 minutes.
And there you have it! Super easy and delicious!! Enjoy!!
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