South-Of-The-Border Mac And Cheese

• 2 1/2 cups rotini pasta
• 1 (12 fluid ounce) can evaporated milk
• 8 ounces American cheese, cut into cubes
• 4 ounces shredded sharp Cheddar cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 2 teaspoons chili powder
• 2 tomatoes, seeded and chopped
• 5 green onions, sliced

1. Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
3. Cook on High, stirring twice, for 2 hours.
4. Stir tomatoes and green onions through the pasta mixture.
5. Continue cooking until the tomatoes are hot, 5 to 10 minutes.

rotini pasta, milk, american cheese, cheddar cheese, green chile peppers, chili powder, tomatoes, green onions

Taken from www.allrecipes.com/recipe/231135/south-of-the-border-mac-and-cheese/ (may not work)