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Jalapeño cheese and green chiles give this classic pasta recipe a southwest flavor.
Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.
Cook pasta shells according to package directions. Drain.
Meanwhile, stack cheese slices; coarsely chop. Set aside.
Heat half & half in 4-quart saucepan over medium-high heat 3-4 minutes or until half & half just comes to a boil. Add cream cheese, stirring until mixture is smooth and thickened. Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.
Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
Sprinkle crushed tortilla chips over top of casserole. Bake 30-35 minutes or until mixture is bubbly and topping is golden brown.
*Substitute 2 cups milk.
Dietary Fiber: 2g
Kids loved it.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/655
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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