Spicy VELVEETA Bacon Skillet

• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
• 1-3/4 cups water
• 2 cups elbow macaroni, uncooked
• 6 oz. VELVEETA, cut into 1/2-inch cubes

1. Cook and stir bacon in large skillet until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard drippings from skillet.
4. Add tomatoes and water to skillet; stir.
5. Bring to boil.
6. Stir in macaroni; cover.
7. Simmer on medium-low heat 8 to 10 min.
8. or until macaroni is tender, stirring occasionally.
9. Stir in VELVEETA and bacon; cook, uncovered, on low heat 5 min.
10. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.

bacon, tomatoes, water, elbow macaroni, velveeta

Taken from www.kraftrecipes.com/recipes/spicy-velveeta-bacon-skillet-169295.aspx (may not work)