NO BOILING MEXICALI MAC & CHEESE BAKE

Ingredients

• 1 jar (1 lb.) Ragu® Cheesy Double Cheddar Sauce
• 1-1/2 cups water
• 1 can (4.5 oz.) chopped green chilies, undrained
• 1 cup chopped fresh tomatoes
• 1 cup shredded Monterey Jack cheese (about 4 oz.)
• 8 ounces uncooked elbow macaroni

Directions

1. Preheat oven to 400°.
2. Combine Double Cheddar Sauce, water, chilies, tomatoes and 1/2 cup cheese in large bowl. Stir in uncooked macaroni.
3. Spoon macaroni mixture in 2-quart casserole, then cover tightly with aluminum foil. Bake 45 minutes. Remove foil and sprinkle with remaining 1/2 cup cheese. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.