One-Pot Mexican Macaroni and Cheese

4 servings

Ingredients:
3 cups dry rotelle or wagonwheel pasta (8 ounces)
3 cups water
1 cup evaporated milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon Jalapeños, diced
1/2 cup shredded Monterey Jack cheese

BOIL pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
REDUE heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.