SOUTH OF THE BORDER MAC & CHEESE

SOUTH OF THE BORDER MAC & CHEESE 2 1/2 cups rotini pasta 1 (12 fluid ounce) can evaporated milk 8 ounces American cheese, cut into cubes 4 ounces shredded sharp Cheddar cheese 1 (4 ounce) can diced green chile peppers, drained 2 teaspoons chili powder 2 tomatoes, seeded and chopped 5 green onions, sliced Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker. Cook on High, stirring twice, for 2 hours. Stir tomatoes and green onions through the pasta mixture. Continue cooking until the tomatoes are hot, 5 to 10 minutes.