Easy Mexican Macaroni

Ingredients:

1 tbsp vegetable oil, or shortening
1 cup small shell macaroni
1 1/2 to 2 cups chiken broth
1 cup medium salsa
1 to 2 cups shredded cheddar jack cheese

Directions:  

1. Heat the oil in a medium saucepan over medium heat; add the macaroni shells and stir until they turn a golden brown.
2. Mix 1 1/2 cups chicken broth with the salsa; pour the broth mixture over the macaroni and stir once.
3. Turn the heat to high and bring to a boil without stirring.
4. When the mixture boils, turn the heat down to the lowest setting and cook uncovered without stirring again until the broth is absorbed.
5. Taste a piece of pasta to see if it is cooked through, but still al dente; add more broth if necessary and cook a little longer until the pasta is just tender. Do not stir again until the pasta is done.
6. When the macaroni is fully cooked al dente, stir in the cheese until melted and serve immediately.
Copyright © 2014 CulinaryMagazine