Homemade Macaroni and Cheese with a Kick and Tomatoes

Ingredients

• 1 (14.5 ounce) can diced tomatoes with jalapeno
• 1 (11 ounce) can tomato bisque
• 2 (4 ounce) cans diced green chilies
• 1 (16 ounce) package medium pasta shells
• 2 (8 ounce) packages shredded Colby-Monterey Jack cheese
• 2 (8 ounce) packages shredded pepper Jack cheese

Step 1

Warm your oven to 350°F (175°C). In a medium saucepan, combine the diced tomatoes, the ones with jalapeño, tomato bisque, and green chilies. Bring everything to a boil, stirring now and then, then lower the heat and let it simmer gently.

Step 2

While that’s going, bring a large pot of salted water to a boil. Add your pasta shells and cook them until they’re tender but still have a little bite, about 8 minutes. Drain the pasta and spread it evenly in a casserole dish.

Step 3

Pour the tomato mixture over the pasta, then stir in half of the Colby-Monterey Jack and half of the pepper Jack cheese. Sprinkle the rest of the cheeses on top to create a nice cheesy layer.

Step 4

Pop the dish in the oven and bake until the cheese on top gets bubbly and starts to turn golden brown, which should take about 30 minutes. When it’s done, let it sit for about 15 minutes before digging in—this helps everything set up and makes it easier to serve.