Cheesy Fiesta Pasta Bake


This is a recipe that came with The Kraft Foods and Sam’s Club meal planner. I must admit I usually don’t like mac and cheese dishes that are made with Velveeta. I usually only like Velveeta if it’s used in a dip. However, this version was not bad. I made a small dish of this for me with everything. Then for the rest of my family I left out the tomatoes and green pepper. This recipe also says it serves 5 with a cost per serving of 96 cents. If I was serving this as a main dish again I either need a good portions of side dishes or I need to make 1 1/2 recipes. My oldest son was gone to scout camp when I made this, so there were only 4 of us that night for dinner. This dish was completely gone. I do think it would also make a wonderful side dish. I like what the little bit of cumin, tomatoes , and green pepper added to this. I do think next time I’m gonna try green onion in place of the green pepper. My husbands loved this dish and his favorite part was the saltine crackers on the top.


Cheesy Fiesta Pasta Bake

½ cup milk

½ lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into ½-inch cubes
2 cups medium-size pasta, cooked, drained (I used shells)
1 cup each chopped tomatoes and green peppers
¼ tsp. each ground ground cumin and garlic powder
½ cup KRAFT Mexican Style Finely Shredded Four Cheese
1 Tbsp. butter, melted
6 PREMIUM Saltine Crackers, crushed (about ¼ cup)

HEAT oven to 350°F.

COOK milk and VELVEETA in medium saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally. Stir in pasta, tomatoes, peppers and seasonings.
SPOON into 1½-qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Mix butter and cracker crumbs; sprinkle over pasta mixture.
BAKE 20 min. or until heated through.
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