Southwest Macaroni and Cheese

By carvalhohm

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Ingredients

1 lb. elbow macaroni noodles
8 oz. sour cream
10 oz. Rotel diced tomatoes with green chilies
2 cups cooked black beans, or 15 oz. can black beans
15 oz. can corn
2 cups Mexican blend cheese, or Pepper Jack cheese blend, divided

Details

Adapted from onedishdinners.com

Preparation

Step 1

Cook pasta noodles as directed. Drain.

In same pot, stir together sour cream, Rotel diced tomatoes, black beans, corn. Add noodles back to mixture and stir in about 1 1/2 cups of shredded cheese.

Use remaining cheese to top off each serving. Serve warm.