Ultimate Spicy Tomato Mac and Cheese Recipe

Ingredients

• A can of diced tomatoes, weighing 14.5 ounces,
• Jalapeno-infused diced tomatoes, also weighing 14.5 ounces,
• A can of tomato bisque, weighing 11 ounces,
• Two cans of diced green chilies, each weighing 4 ounces,
• A package of medium pasta shells, totaling 16 ounces,
• Two packages of shredded Colby-Monterey Jack cheese, each weighing 8 ounces,
• Two packages of shredded pepper Jack cheese, each weighing 8 ounces.

Step 1

Begin by preheating your oven to a cozy 350 degrees F (175 degrees C) for that perfect cooking temperature.

Step 2

Get creative in a medium saucepan by combining a delightful mix of diced tomatoes, diced tomatoes with jalapeno for a kick, luscious tomato bisque, and a hint of green chilies. Let the flavors mingle as you bring them to a gentle boil, giving an occasional stir. Once bubbling, lower the heat and allow it to simmer away happily.

Step 3

Meanwhile, in a separate large pot, bring some salted water to a lively boil. Add in your pasta shells and let them dance in the water, stirring now and then, until they are just tender yet delightfully firm to the bite, usually around 8 minutes. Once cooked, drain the shells and lovingly place them at the bottom of your favorite casserole dish.

Step 4

Now, it's time to bring everything together in a beautiful culinary symphony. Pour the aromatic tomato sauce over the pasta shells, and sprinkle in a lovely mixture of 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Then, top this melty goodness with the remaining halves of both cheeses for an extra cheesy finish.

Step 5

Pop your creation into the preheated oven and let it bake until the cheese on top begins to turn a delicious golden brown, usually around 30 minutes. Once ready, take it out, allowing it to cool and settle for about 15 minutes before serving, letting the flavors intensify and mingle further. Enjoy your culinary masterpiece!