There is always a little apprehension about what to serve a guest the first time they eat with you. Will they like this or that? This take on the Southern classic is a safe bet to be a hit with everyone.
8 ounces macaroni, uncooked
1 (10-ounce) can tomatoes with green chilies
1 (10.75-ounce) can cream of mushroom soup
1 cup sour cream
1½ cups shredded Monterey Jack cheese, divided
1½ cups shredded Cheddar cheese, divided
1 (4-ounce) can green chilies, drained
½ teaspoon salt
Preheat the oven to 350 degrees. Lightly grease or spray with nonstick cooking spray a 2-quart baking dish. Cook the pasta according to package directions and drain. Combine the pasta, tomatoes and green chilies, soup, sour cream, ¾ cup Monterey Jack and ¾ cup Cheddar cheese, green chilies, and salt, stirring to combine. Pour the pasta mixture into the baking dish. Combine the remaining ¾ cup Monterey Jack and ¾ cup Cheddar cheese and sprinkle over the pasta. Bake for 25 to 30 minutes or until bubbly.
Makes 8 servings.