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Ingredients
- 16 ounce Shell Pasta
- 1½ Cups Whole Milk
- 2 Cups Shredded 3 Cheese Blend
- 8 ounces Original Velveeta - cubed
- 1/2 Cup Crema
- 4 ounces Mild Diced Green Chiles - drained
- 2 teaspoons Low Sodium Taco Seasoning
- 1-2 teaspoons Chipotle Tabasco or hot sauce of choice
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Prep all ingredients before you begin.
- Heat milk in 3 quart pot over medium heat while stirring until it begins to steam.
- Add shredded cheese, Velveeta and crema. Stir to melt.
- Stir in chiles, taco seasoning and Tabasco. Continue to heat and stir until sauce begins to bubble.
- Add cooked pasta to pot, stir and heat 1 more minute.
- Remove from heat and serve immediately.
Notes
Serves 6
Crema can be found in the refrigerated Hispanic foods section. (usually near the sour cream, refrigerated salsas and/or refrigerated tortillas) Adapted from Food Network - Ree Drummond
Crema can be found in the refrigerated Hispanic foods section. (usually near the sour cream, refrigerated salsas and/or refrigerated tortillas) Adapted from Food Network - Ree Drummond
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