Caroline’s Mac and Cheese

Mexican Macaroni

July 28, 2006 on 9:48 am | In All Entries, Recipes | No Comments

1  (8-ounce) package macaroni, uncooked
1  (14.5-ounce) can Mexican-style tomatoes, undrained and chopped
1  (10 3/4-ounce) can cream of mushroom soup, undiluted
1  (8-ounce) carton sour cream
1  (4.5-ounce) can chopped green chiles
1  cup (4 ounces) shredded Monterey Jack cheese
1  cup (4 ounces) shredded Cheddar cheese

Cook macaroni according to package directions; drain.Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.

Bake at 350° for 30 minutes.