7 ounces (3 cups) uncooked dried pasta shells
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chiles, drained
1/4 teaspoon salt
1/3 cup crushed nacho-flavored tortilla chips
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.
Macaroni and cheese has traditionally been a comfort food favorite in many homes and especially popular with children. Macaroni is usually tube-shaped but takes on other forms such as shells or twists.