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Homemade Spicy Mac and Cheese with Tomatoes
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Spicy homemade macaroni and cheese with pepper Jack and Colby-Monterey Jack cheeses, green chilies, and diced tomatoes with jalapeno peppers!
Ingredients:
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) can diced tomatoes with jalapeno
  • 1 (11 ounce) can tomato bisque
  • 2 (4 ounce) cans diced green chilies
  • 1 (16 ounce) package medium pasta shells
  • 2 (8 ounce) packages shredded Colby-Monterey Jack cheese
  • 2 (8 ounce) packages shredded pepper Jack cheese
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine diced tomatoes, diced tomatoes with jalapenos, tomato bisque, and green chilies in a saucepan. Bring to a boil, stirring occasionally, then simmer over low heat.
  • Boil a large pot of salted water. Cook shells until al dente, about 8 minutes. Drain and place in a casserole dish.
  • Drizzle tomato sauce over pasta, then gently fold in a blend of half Colby-Monterey Jack and half pepper Jack cheese. Sprinkle the rest of the Colby-Monterey Jack and pepper Jack cheeses on top.
  • Place in the preheated oven until the cheese turns golden brown, typically for about 30 minutes. Take it out of the oven and allow it to cool for 15 minutes before enjoying.

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