Gluten Free Tex Mex Skillet Mac & Cheese
Serves 6
4 cups gluten-free pasta (short cut such as spirals or bow ties)
Kosher salt
3 cups water
1 (12-ounce) can evaporated milk
1 (10-ounce) can diced tomatoes and green chilies (such as Rotel), undrained
1 cup shredded mozzarella cheese
Freshly ground black pepper
Combine the pasta, 1 teaspoon of salt, and water in a large skillet. Bring to a boil over high heat. Cook, stirring occasionally, until almost all of the water is gone and the pasta is tender.
Add the evaporated milk and tomatoes. Bring to a boil. Reduce heat to medium and cook until the mixture thickens, about 5 minutes. Add the cheese and cook, stirring, until the cheese is melted. Add additional salt and pepper to taste
