Ingredients:
1lb Cellentani pasta (cook)
2 7oz cans diced roasted green chiles (drained)
1 15oz can Nacho Cheese sauce
2 cups shredded cheddar
1/2 yellow onion (diced)
4 tblspn chopped fresh cilantro
1 lime (juiced)
Sea salt (to taste)
Bacon bits (to taste)
Serves 4 and less than $2 per serving
Start by prepping your topping. Mix the diced onion, cilantro, lime juice, and a dash of sea salt together and set aside.
Cook the pasta in a large pot with plenty of salted water.
While the pasta is boiling prepare the sauce: in a sauce pan on medium heat combine the nacho cheese sauce and diced chiles. Once the mixture is warm, stir in shredded cheddar and mix until the cheese is fully melted and combined.
Drain the pasta and mix in the sauce.
Serve with a dollop of the topping and as many (or as few- if you want to keep it vegetarian) bacon bits as you'd like.
It's just as good for lunch the next day- just make sure you set aside some of the yummy, fresh topping!