Mexican Macaroni

Ingredients

• 2 c. dry shell macaroni
• 1 (8 oz.) sour cream
• 1 (10 oz.) can Rotel tomatoes/chilies
• 1 (10.5 oz.) can cream of mushroom soup
• 4 oz. can chopped green chilies
• 1 (8 oz. pkg.) shredded colby/montery jack cheese blend
• salt & pepper to taste

Directions

In a 3 qt. non-stick saucepan cook shell macaroni in boiling water for 6 minutes. Drain.
In the saucepan add to the macaroni the sour cream, rotel tomatoes, cream of mushroom soup, green chilies and half of the cheese mixture. Add salt & pepper to taste, mix well.
Put over low heat and stir in the rest of the cheese. Over low heat, stirring occasionally let simmer about 30 minutes.

This recipe may also be baked instead of prepared on top of the stove.