South-of-the-Border Mac and Cheese

Step 1

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.

Step 2

Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.

Step 3

Cook on High, stirring twice, for 2 hours.

Step 4

Stir tomatoes and green onions through the pasta mixture.

Step 5

Continue cooking until the tomatoes are hot, 5 to 10 minutes.