Title: Macaroni Con Queso
Categories: Mexican Soup
Yield: 4 Servings

		Chile con Queso; *
4	oz	Macaroni; Uncooked, **
1	c	Tomato; Chopped, 1 Lg.
1	tb	Cilantro; Fresh, Snipped
1	c	Cheese; Shredded, ***
1/4	c	Tortilla Chips; Crushed

* See Sowest 3 for recipe. ** Use either elbow or shell macaroni and there should be about 1 Cup. *** Use either Cheddar or Monterey Jack Cheese. There should be about 4 ozs.

Heat the oven to 375 degrees F. Prepare the Chile con Queso as directed except stir in the milk with the half-and-half and set aside. Cook the macaroni as directed on the package and drain. Mix the macaroni, Chile con Queso, tomato and cilantro in an ungreased 1 1/2-quart casserole. Sprinkle with the cheese and tortilla chips. Bake uncovered until hot, about 30 minutes.

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