(from Betty Crocker's Quick & Easy cookbook)
It's no secret that I love mac n cheese. This is a yummy twist.
2 2/3 cups uncooked cavatappi pasta
1 cup salsa verde
1 1/2 cups milk
1 can (15 ounces) cream style corn
1 can (11 ounces) whole kernel corn with red & green peppers ("Mexicorn"), drained
8 ounces Velveeta
1. Mix all ingredients EXCEPT cheese in 12 inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10-14 minutes, stirring frequently, until pasta is tender.*
2. Stir in cheese until melted.
Enjoy!
*Do not walk away for a while and forget to stir. It can get out of control! Trust me!
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