Green Chile & Tomato Mac ‘N Cheese Bake

• 8 ounces, weight Large Elbow Noodles
• 1 teaspoon Iodized Salt (for Boiling Pasta)
• 1/4 cups Heavy Cream
• 8 ounces, weight Grated Sharp Cheddar Cheese
• 8 ounces, weight Fontina Cheese, Grated
• 10 ounces, fluid Rotel (Diced Tomatoes And Green Chiles)
• 1 teaspoon Black Pepper
• 2 stalks Green Onions (Scallions), Diced Finely, For Garnish

1. Preheat oven to 400u0b0F.
2. Boil noodles in salted water according to package instructions. Cook until al dente, drain and set aside.
3. In a large pot over low heat, add cream and cheeses. Once melted, add tomatoes and stir to combine. Season with black pepper. Transfer noodles into cheese sauce and stir well. Pour into a baking dish and bake 20-22 minutes.
4. Garnish with green onions. We love this side dish with hamburgers!

elbow noodles, iodized salt, heavy cream, cheddar cheese, cheese, tomatoes, black pepper, stalks green onions

Taken from tastykitchen.com/recipes/sidedishes/green-chile-tomato-mac-e28098n-cheese-bake/ (may not work)