South-of-the-Border Mac and Cheese

Ingredients

• 2 1/2 cups rotini pasta
• 1 (12 fluid ounce) can evaporated milk
• 8 ounces American cheese, cut into cubes
• 4 ounces shredded sharp Cheddar cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 2 teaspoons chili powder
• 2 tomatoes, seeded and chopped
• 5 green onions, sliced

Directions

Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.

Cook on High, stirring twice, for 2 hours.

Stir tomatoes and green onions through the pasta mixture.

Continue cooking until the tomatoes are hot, 5 to 10 minutes.