Saturday, October 30, 2010

Southwest Cheese'n'Pasta

adapted from www.bettycrocker.com


1
1/2 cups milk





















1 cup green salsa (salsa verde)
1 can (15 ounces) cream-style corn
1 can (11 ounces) whole kernel corn, drained
8 ounces uncooked cavatappi pasta or elbow macaroni
8 ounces process cheese product loaf, cubed








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  1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
  2. Add cheese; stir until melted.

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