Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 pound Velveeta
- ½ cup sour cream
- 0.66 cup half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 4 cups shredded rotisserie chicken
- 2 cups Cheddar cheese
How to Make It
- Preheat oven to 400˚F.
- Cook macaroni; drain. Melt butter in a large skillet over medium heat. Stir in garlic, and cook 1 minute. Add diced tomatoes, and cook until liquid is evaporated. Shred Velveeta; stir into tomato mixture until cheese is melted. Stir in sour cream, half-and-half, cumin, pepper, chicken, and macaroni. Pour mixture into a lightly greased 13x9x2-inch baking dish. Sprinkle with Cheddar cheese. Bake 10 minutes.
