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Ingredients
- 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
- 1-3/4 cups water
- 2 cups elbow macaroni, uncooked
- 6 oz. VELVEETA, cut into 1/2-inch cubes
Method
- Cook and stir bacon in large skillet until crisp.
- Remove bacon from skillet with slotted spoon; drain on paper towels.
- Discard drippings from skillet.
- Add tomatoes and water to skillet; stir.
- Bring to boil.
- Stir in macaroni; cover.
- Simmer on medium-low heat 8 to 10 min.
- or until macaroni is tender, stirring occasionally.
- Stir in VELVEETA and bacon; cook, uncovered, on low heat 5 min.
- or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
