South of the Border Macaroni
8 ounces macaroni, cooked and drained
1 can cream of mushroom soup
1 can diced Ro*tel tomatoes with chiles
4 ounces Monterey jack cheese, grated, divided
4 ounces cheddar cheese, grated, divided
8 ounces sour cream
1 (4 ounce) can chopped green chiles
After cooking noodles, set aside to drain.
In large bowl combine the remaining ingredients, saving half of the cheeses for later. Mix together with noodles and place in a 9 x 13-inch baking dish.
Top with remaining cheeses and bake at 350 degrees F until bubbly.
Southwestern Pasta Recipes