Serves: 4 to 6
1 package (8 ounces) elbow macaroni
4 cups (16 ounces) shredded Mexican cheese blend
1-1/2 cups milk
2 eggs
1/4 teaspoon black pepper
1 can (4-1/2 ounces) chopped green chilies, drained
1 cup coarsely crushed corn chips
1. Preheat the oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking s
.
2. Cook the macaroni according to the package directions; drain and place in a large bowl. Add the remaining ingredients except the corn chips; mix well, then pour into the casserole dish and sprinkle with the corn chips.
3. Bake for 30 to 35 minutes, or until hot and bubbly and the top is golden. Cut and serve.
Spicy Mac and Cheese
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