Ingredients

 🧀 2 cups sharp cheddar cheese, grated

🧀 1 cup can diced green chilies, drained

🧀 10 ounce can evaporated milk (not condensed milk)

🧀 1/4 cup finely chopped yellow onion

🧀 4 teaspoons ground cumin

🧀 1 teaspoon kosher salt

🧀 1 pound elbow macaroni, cooked according to package directions

🧀 2 tomatoes, diced

🧀 1/2 cup tortilla chips, crushed (optional)

🧀 2 tablespoons cilantro, roughly chopped (optional)

Instructions

✔️ Heat the cheese, green chilies, evaporated milk, onion, cumin, and salt, over low heat, stirring constantly, until the cheese is melted.

✔️ Add the macaroni and stir to combine. Once the pasta is heated through, incorporate the tomatoes. Portion into bowls, sprinkle with crushed tortilla chips and cilantro, serve and enjoy!