Southwest Macaroni and Cheese

By carvalhohm

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

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.