How To make Ro Tel Macaroni and Cheese
3 cups uncooked elbow macaroni -- cooked and drained
1/2 cup margarine
1/2 cup all-purpose flour
2 cups milk
4 cups (1 lb.) shredded cheddar cheese
1 10 oz. can RO-TEL diced tomatoes and green chilies
Preheat oven to 375 degrees. Place macaroni in a 9x12 inch baking dish. In a medium saucepan, melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil, stirring constantly. Add cheese and Rotel. Stir until cheese in melted. Pour over macaroni and stir to combine. Bake uncovered 30 minutes or until heated through.
How To make Ro Tel Macaroni and Cheese's Videos
Cheesy Baked Beefaroni Recipe // American Goulash w/ Ground Beef Recipe
What's up, fam! In this video I'll show you how to make some classic, old school beefaroni or goulash as some call it. I know we all grew up eating Chef Boyardee products, but this version is all natural and you'll know exactly what you're eating. This is the perfect easy weeknight meal that comes together really quickly and will feed an entire family. You'll definitely even have enough for leftovers! I used lots of cheese in this beefaroni because you know that pasta and cheese go hand in hand! I'll show you step by step how to make the meat sauce, cook the pasta and whip this entire dish up! I hope you enjoy.
INGREDIENTS
- 1.5 lbs ground beef
- macaroni noodles
- 1 28 oz can of crushed tomatoes
- 1 28 oz can of tomato sauce
- 1 tsp oregano
- 1 TB dried basil
- 1 lb grated colby/monterey jack cheese
- 1 TB beef base (for sauce)
- 1 tsp beef base (for pasta)
- 1 TB sugar
- 1 TB tomato paste
- 1/2 white onion, diced
- 1 diced bell pepper
- 5-6 cloves minced garlic
- olive oil
- salt and pepper to taste
- parsley
All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!
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#beefaroni #easyrecipe #dinner
The BEST Rotel Dip #shorts
Shopping List:
8 oz each of yellow and white velveeta
1 diced onion
2 diced jalapeños
1/2 diced red pepper
1 cup black beans
1 lb chorizo
1 lb lean ground beef
8 oz cream cheese
1 can fire roasted rotel
1 tbsp garlic
1 Tsp each (cumin, Chile powder, smoked paprika, cayenne pepper)
1 packet Sazon
Shredded cheddar and mozzarella
All purpose seasoning
Cilantro
How to Make Rotel Dip Without Using Velveeta Cheese | Cooking with Rosalynn Monique
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Easy Rotel Pasta ???? #sundaydinner #pasta
Easy Rotel Pasta
1lb ground beef
2 cans of rotel
16 oz of Velveeta cheese
4oz cream cheese
Any Pasta
season to your taste
sprinkle top with shredded cheese
Heavy whipping cream
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Betty's Spicy Queso Blanco Macaroni and Cheese
Betty demonstrates how to make Spicy Queso Blanco Macaroni and Cheese. This is a great mac 'n cheese recipe that uses elbow macaroni, queso blanco cheese, diced tomatoes, and green chiles.
Spicy Queso Blanco Macaroni and Cheese
16-ounce package dry elbow macaroni
10-ounce can Ro-tel diced tomatoes and green chiles, undrained
16-ounce package Queso Jalapeno Velveeta cheese, cut into 1/2-inch cubes
½ cup milk
Prepare macaroni according to package directions. (I cooked the macaroni for about 10 minutes in a large pot that was a little over half-full of boiling water, salted with 1 teaspoon salt.) In a medium-sized saucepan, combine undrained diced tomatoes and green chiles with cheese cubes. Place over low to medium heat and stir constantly, until cheese melts. Add milk and stir until smooth. Drain macaroni and return to pot it was cooked in. Add tomato-cheese mixture and toss to coat. Pour into an ovenproof casserole dish. Place in a preheated oven and set oven to “Broil.” Broil at the middle of the oven for about 5 minutes, or until top is beginning to brown. Remove from oven and serve immediately. This is a great side dish for a big dinner! I hope you love it! --Betty ♥♥♥
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