Ingredients
Scale
- 12 oz elbow macaroni
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (10 oz) can_rotel tomatoes with green chilies, undrained
- 1 (8 oz) block cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 tspsalt
- 1/4 tspblack pepper
- 1/4 tspred pepper flakes (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F.
- Boil elbow macaroni according to package directions; drain and return to pot.
- Add olive oil and garlic to hot pot; cook 1 minute over low heat.
- Stir in Rotel (with juice), cream cheese, cheddar, and mozzarella. Simmer until cheese melts.
- Season with salt, black pepper, and red pepper flakes.
- Transfer to a greased 9×13-inch baking dish.
- Bake 15–20 minutes until bubbly and golden on top.
- Garnish with fresh cilantro before serving.
Notes
- For extra protein, stir in 1 1/2 cups shredded cooked chicken or crumbled sausage.
- Vegetarian option: add black beans and diced bell peppers.
- Storage: Keep leftovers refrigerated up to 3 days; reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1/6 recipe
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
