South-of-the-Border Mac and Cheese Recipe

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.

Combine the rotini pasta evaporated milk American cheese Cheddar cheese canned green chiles and chili powder in a slow cooker.

Cook on High stirring twice for 2 hours.

Stir tomatoes and green onions through the pasta mixture.

Continue cooking until the tomatoes are hot 5 to 10 minutes.