South-of-the-Border Mac and Cheese

Ingredients

• 8 ounces processed cheese food cut into cubes
• 2 teaspoons chili powder 
• 12 fluid ounce evaporated milk canned
• 4 ounce chile peppers diced green drained canned
• 5  green onions sliced
• 2.5 cups rotini pasta 
• 4 ounces sharp cheddar cheese shredded
• 2  tomatoes seeded chopped

Equipment

• pot
• slow cooker

Directions

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.