Ingredients
2 1/3
cups uncooked elbow macaroni or cavatappi pasta (8 ounces)
1
cup Old El Paso™ salsa (any variety)
1 1/2
cups milk
1
can (14.75 ounces) cream-style corn
1
can (11 ounces) whole kernel corn with red and green peppers
1
loaf (8 oz. box) VELVEETA™ Original Cheese, cubed
Preparation
Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted.
