Spicy Macaroni and Cheese
1 package (8 ounces) elbow macaroni
4 cups (16 ounces) shredded Mexican cheese blend
1-1/2 cups milk
2 eggs
1/4 teaspoon black pepper
1 can (4-1/2 ounces) chopped green chilies, drained
1 cup coarsely crushed corn chips
Preheat the oven to 350°F. Coat a 2-quart casserole dish with nonstick
cooking spray.
Cook the macaroni according to the package directions; drain and place in
a large bowl.
Add the remaining ingredients except the corn chips; mix well then pour
into the casserole dish and sprinkle with the corn chips.
Bake for 30 to 35 minutes, or until hot and bubbly, and the top is golden.
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