Homemade Spicy Mac and Cheese with Tomatoes

Homemade macaroni and cheese is made spicy with pepper Jack and Colby-Monterey Jack cheeses, green chilies, and diced tomatoes with jalapeno peppers!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 562 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.

Step 3

Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.

Step 4

Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.

Step 5

Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.