Nacho Style Mac and Cheese

• 32 ounces, weight Velveeta Cheese
• 1/2 pounds Ground Beef, Cooked And Drained
• 10 ounces, weight Can Of Rotel Diced Tomatoes And Green Chiles
• 1 Tablespoon Unsalted Butter
• 1/2 pounds Fussilini Pasta, Cooked Al Dente
• 1 cup Crumbled Tortilla Chips
• 1/4 cups Red Onion, Diced
• 1 whole Green Onion, Sliced

1. Make the queso by adding the Velveeta, ground beef, and Rotel into a medium-sized, microwaveable safe bowl.
2. Cover with plastic wrap, and cook in the microwave for about 5 minutes, or until the cheese is completely melted.
3. Preheat your oven to 350 degrees F. Butter a large casserole dish.
4. Place the cooked pasta inside a large mixing bowl.
5. Add the queso, and stir to incorporate all of the cheese.
6. Pour into your casserole dish and top with the tortilla chips.
7. Place in the preheated oven, uncovered for 25-30 minutes.
8. When you are ready to serve, garnish with some red and green onion and dig in.
9. This is not only a great way to use up your leftovers, including the tortilla chips that your kids decide not to finish, but it is also truly a great new take on a classic mac and cheese.
10. Hope you enjoy.

ground beef, tomatoes, butter, fussilini pasta, tortilla chips, red onion, green onion

Taken from tastykitchen.com/recipes/main-courses/nacho-style-mac-and-cheese/ (may not work)