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Mexican Macaroni and Cheese

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


  • 1 pound elbow macaroni
  • 1 poud Velveeta cheese cubed
  • 1 can Rotel diced tomatoes and green chilis
  • 1 cup milk


  1. Bring water to a boil and cook macaroni according to directions.

  2. When macaroni is at desired tenderness, drain water. Do NOT rinse macaroni in cold water.

  3.  Put hot macaroni back in pot and add cubed cheese. Stir to begin melting cheese in the hot macaroni then add milk and heat over very low heat. Stir continuously to prevent sticking.

  4. When cheese is melted through add Rotel and mix thoroughly.