Ingredients
2
cups uncooked elbow macaroni (8 oz)
1 1/2
cups milk
2
cups shredded sharp Cheddar cheese (8 oz)
1
cup shredded Monterey Jack cheese (4 oz)
4
oz Kraft™ Velveeta™ cheese product, cubed (from 8-oz package)
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2
cups shredded cooked chicken
1
can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
1
can (4.5 oz) Old El Paso™ chopped green chiles
1 1/2
cups corn chips, coarsely crushed
Chopped fresh cilantro leaves, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook macaroni as directed on package; drain.
In 4-quart saucepan, heat milk over medium-high heat until steaming and bubbling around edges. Stir in 1 cup of the Cheddar cheese, the Monterey Jack cheese, Velveeta™ cheese and seasoning mix. Continue to cook over medium-low heat 4 to 5 minutes, stirring frequently, until cheese is melted and sauce is smooth; remove from heat. Add cooked macaroni to cheese sauce, stirring to coat. Stir in chicken, tomatoes and green chiles until well mixed; transfer to baking dish.
Cover and bake 20 minutes. Uncover; sprinkle remaining 1 cup Cheddar cheese on top, and bake 5 to 8 minutes or until heated through and cheese is melted. Top with chips and cilantro before serving.
